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Salmon and Olives

Recipe developed by Richard Wolak

Ingredients

  • Ingredients

    • 1 pint cherry tomatoes, halved
    • ¼ cup black California Ripe olives, quartered
    • 2 tbsp extra-virgin olive oil, divided
    • 4 tsp minced garlic
    • 1 tbsp chopped fresh thyme (optional)
    • ½ tsp ground pepper, divided
    • 2 salmon fillets

Directions

  1. Preheat oven to 400 degrees F.
  2. Stir tomatoes, olives, 1 tablespoon oil, garlic, thyme (optional), and 1/4 teaspoon pepper together in a medium bowl. Spread the mixture on half of a large rimmed sheet pan.
  3. Brush the remaining 1 tablespoon oil all over the salmon pieces; sprinkle with the remaining pepper. Place on the empty side of the sheet pan.
  4. Bake until the tomatoes have broken down and the salmon is just cooked through, 12 to 15 minutes.
  5. Serve the tomato mixture on the side of the salmon or on top if you prefer.