This easy to make baked salmon is covered in a sweet and smoky rub and served with juicy roast tomato salsa. It's a healthy and delicious 30-minute meal!
5 tablespoonsminced onion
1teaspoonfresh thyme, finely minced
¼ teaspooncayenne powder
2tablespoonsbasil leaves, thinly sliced
2tablespoonsfresh tarragon, chopped
2tablespoonsapple cider vinegar
½ teaspoondijon mustard
Sea salt and pepper, to taste
Turn your oven to 425 degrees. Line a baking tray with parchment paper.
Put 3 cups of the cherry tomatoes and 4 tablespoons of the onion in a small baking dish. Drizzle the top with 1 teaspoon of olive oil and sprinkle ½ teaspoon of sea salt over the top. Put the tomatoes into the oven (don't wait for it to heat up) and let them roast for 20 minutes. Quarter the remaining cherry tomatoes and set them aside.
While the tomatoes are roasting make the salad dressing. In a medium-sized bowl, whisk the apple cider vinegar, honey, balsamic, and dijon mustard. Slowly whisk in the olive oil. Season to taste with sea salt and pepper.
2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon balsamic vinegar, ½ teaspoon dijon mustard, 3 tablespoons olive oil, Sea salt and pepper
Make the rub by mixing the coconut sugar, Spanish paprika, thyme, and cayenne powder in a small bowl.
Place the salmon on the prepared baking tray and sprinkle the rub evenly over top of each piece. Drizzle the tops with the remaining 2 teaspoons of olive oil.
4 pieces salmon, 2 teaspoons olive oil
When the tomatoes are finished roasting, remove them from the oven and turn the heat down to 320. Keep the oven door open for a few seconds to lower the heat. Put the salmon in the oven and let it roast for 10 minutes, or until it has reached an internal temperature of 140 degrees, and flakes easily with a fork. Do not overcook the salmon!
Add the remaining cup of cherry tomatoes, the remaining tablespoon of onion, basil, and tarragon to the roast tomatoes and mix together well.