For the Salmon

4 salmon fillets, about 6 oz each

2 cups cherry tomatoes

3 tbsp olive oil, divided

4 garlic cloves, minced

1 lemon, sliced

1 tsp dried oregano

1 tsp dried Italian herbs

½ tsp paprika

½ tsp salt

¼ tsp black pepper

2 tbsp fresh parsley, chopped

For the Garlic Butter Drizzle

3 tbsp unsalted butter

2 garlic cloves, finely minced

1 tbsp fresh lemon juice

1 tbsp chopped fresh parsley

Pinch of salt

1. Prepare the oven:

Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or oven-safe skillet.

2. Season the tomatoes:

Place the cherry tomatoes on the pan. Drizzle with 1 tablespoon olive oil and season with a pinch of salt, pepper, and oregano. Toss gently to coat.

3. Prepare the salmon:

Pat the salmon fillets dry with paper towels. Arrange them skin-side down among the tomatoes. Drizzle with the remaining olive oil. Sprinkle with oregano, Italian herbs, paprika, salt, and black pepper. Rub the minced garlic over the salmon and top with lemon slices.

Place the pan in the oven and roast for 12–16 minutes, depending on the thickness of the salmon. The fish should flake easily with a fork and reach 145°F (63°C) in the center. The tomatoes should become soft and slightly blistered.

While the salmon cooks, melt the butter in a small saucepan over low heat. Add minced garlic and cook for about 30–60 seconds until fragrant. Remove from the heat and stir in lemon juice, parsley, and a small pinch of salt.

Remove the salmon from the oven and drizzle generously with the warm garlic butter. Sprinkle with fresh parsley and add extra lemon wedges.