September 9, 2022

Ingredients

  • 1 ½ teaspoons organic extra-virgin olive oil

  • 1 clove organic garlic, grated

  • ½ teaspoon sea salt, divided

  • ½ teaspoon organic ground pepper, divided

  • 2 cups quartered organic cherry tomatoes

  • 1 pound wild-caught salmon fillet, skin removed, cut into 4 pieces

  • 1 ounce organic pearl mozzarella balls, halved

  • ¼ cup thinly sliced organic basil

  • 2 teaspoons organic balsamic glaze (see Tip)

Instructions

  1. Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

  2. Stir oil, garlic and 1/4 teaspoon each salt and pepper together in a small bowl. Add tomatoes and toss to coat.

  3. Arrange salmon on one side of the prepared baking sheet. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Cover the tops of the fillets with mozzarella pieces. Fill the other side of the pan with the tomato mixture. Bake until the salmon is just cooked through and the tomatoes have broken down, 8 to 10 minutes. Stir basil into the tomato sauce and serve over the salmon. Drizzle with balsamic glaze.

Tips

Tip: Balsamic glaze is balsamic vinegar that’s cooked until it’s very thick. Look for it with other vinegars in well-stocked supermarkets. Make sure to look for organic.