Ingredients
2 cups cherry tomatoes, halved1 tablespoon olive oil1/4 teaspoon kosher salt1/4 teaspoon pepperSALMON:4 salmon fillets (6 ounces each) 1/2 teaspoon kosher salt1/4 teaspoon pepper1 tablespoon olive oil2 garlic cloves, minced3/4 cup reduced-sodium chicken broth
Preparation
Preheat oven to 425°. Place tomatoes in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tomatoes are softened, 10-15 minutes, stirring occasionally.
Meanwhile, sprinkle fillets with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add fillets; cook 3 minutes on each side. Remove from pan.
Add garlic to pan; cook and stir 1 minute. Add broth, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half, 1-2 minutes. Stir in roasted tomatoes; return salmon to pan. Bake until fish just begins to flake easily with a fork, 5-7 minutes.
