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Arrange a rack in the middle of the oven and heat the oven to 250°F. Coat a baking dish large enough to hold 1 (1 1/2-pound) salmon fillet with space around it with olive oil.
Spread out 6 sprigs fresh rosemary or thyme in the baking dish. Lay the salmon skin-side down in the center of the dish. Arrange 2 pints cherry tomatoes around the salmon.
Halve 1/2 cup pitted kalamata olives and mince 3 garlic cloves. Sprinkle the olives on top of the tomatoes and the garlic over both the salmon and tomatoes.
Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper generously over the salmon and lightly over the tomato mixture. Drizzle 2 tablespoons olive oil evenly over everything.
Bake until the salmon is cooked through and flakes easily, 25 to 35 minutes. An instant-read thermometer inserted into the middle of the thickest part should register 120°F to 130°F for medium-rare, or 135°F to 145°F for well-done. Total cook time will depend on the thickness of salmon. Meanwhile, coarsely chop 1/4 cup loosely packed fresh tender herbs.
Sprinkle the chopped herbs over the salmon and tomatoes before serving.