Roasted Salmon

Thank you so much to Bon Appétit for choosing my salmon photo for the June 2012 Cook the Cover Contest!

Growing up on the coast, there was beautiful and fresh seafood aplenty! This bright dish reminds me of home. Baby tomatoes and garden-picked herbs create a stunning backdrop to this slow roasted buttery salmon. This is the quintessential summer dish!

Here is the link for the slideshow of all the winners posted on both the Facebook page and their website…

http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/06/readers-cook-our-june-salmon.html

Recipe: Serves 2

2 salmon fillets, single servings

3 tablespoons of olive oil

1 bunch of thyme

1 pint of grape tomatoes, split in half

Salt and pepper

Preheat the oven to 325^o

Place herbs on a piece of foil, place fillets on top of herbs. Cover the salmon with olive oil; making sure all of the fish is covered in oil. Season with salt and pepper. Scatter the tomatoes around the fish and place another piece of foil on top of the salmon. Crimp all of the edges of the foil, creating a packet. Place the foil packet onto a cookie sheet and roast for 25-30 minutes, or until a knife goes through the salmon like butter. Enjoy!