Roasted Salmon with Summer Tomatoes

slow roasted salmon over fluffy couscous with a jammy, garlicky tomato and artichoke mixture spooned right on top 🍅🐟 the tomatoes break down into almost a sauce as they roast and honestly i could eat that part with a spoon. simple ingredients, big payoff. 🫶

recipe inspired by @haileecatalano, made adjustment with what i had✨

Ingredients

Salmon

• 2-3 salmon fillets

• 1 tsp salt

• 1tsp pepper

• 1 tsp smoked paprika

• 1 tsp dried thyme

Summer Tomatoes

• 4 roma tomatoes, halved

• 2 shallots, halved

• 4 cloves garlic, smashed

• 1/2 cup marinated artichoke hearts, drained and quartered

• 1 tsp dried thyme

• 1 tsp red pepper flakes

• 1 tbsp red wine vinegar

• 1 tbsp olive oil

• salt and pepper, to taste

To serve

• 1 cup couscous, cooked

• 1 tbsp salted butter

• 1 tsp Italian seasoning

• fresh parsley, chopped, for garnish

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Serves 2-3

Prep time ~15 mins

Cook time ~40 mins

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Cooking Instructions

WASH YOUR VEGGIES

• Wash and prep your tomatoes and parsley before getting started.

Prep the oven

• Preheat oven to 425°F.

Roast the tomatoes

• In a baking dish, toss tomatoes, shallots, garlic, and artichoke hearts with thyme, olive oil, salt, and pepper.

• Roast for 30 minutes, stirring once halfway through, until the tomatoes have roasted nicely.

• Remove everything from the baking dish to a heat safe bowl. Add the red wine vinegar and gently toss. Set aside.

Roast the salmon

• Pat salmon fillets dry and season both sides with thyme, smoked paprika, salt, and pepper.

• In the same baking dish, add red pepper flakes to the infused oil from the veggies. Then add the salmon filets and spoon the oil to coat all the salmon

• Bake for 10-12 mins, salmon is ready when it flakes easily with a fork and reaches an internal temp of 145°F.

Make the couscous

• While the salmon is cooking, cook the couscous to package instructions.

• I like to add butter and seasoning to give it flavor, your choice!

Assemble

• Spoon couscous onto each plate, top with a salmon fillet, and spoon the roasted tomato mixture generously alongside.

• Garnish with fresh parsley and serve immediately.

Tips & Notes

• The tomato mixture can be made ahead and reheated, great for meal prep.

• Swap couscous for rice or crusty bread to soak up the tomato juices.

• No canned artichoke hearts? Frozen work great too, just thaw first.