Baked Lemon Rosemary Salmon

This rosemary salmon dish absolutely hit the spot last night and the cherry tomatoes really were the cherry on top (*almost* embarrassed I just said that).

In all seriousness this salmon was GREAT. Easy to make, very flavorful, and loaded with some of my favorite things - lemon, herbs & olive oil

It’s no secret I love keeping things simple & cooking with herbs is one of the best ways to get more bang for your nutrient buck without any extra effort.

I paired mine with roasted sweet potatoes and zucchini, but given the salmon really is the star of the show here, you really can add any sides you like.

Ingredients
2 wild salmon fillets - I get mine from whole foods
1tbs organic extra virgin olive oil
4 rosemary stalks
Juice from 1/2 a lemon
1/4 cup cherry tomatoes, chopped (I like using tri-colored)
Salt & pepper to taste

How to:
Preheat oven to 400F.
Add olive oil, salt and pepper to the salmon. Squeeze lemon. Cut tomatoes in half, place them face down to let the salmon absorb the juice, add rosemary stalks & bake for 15 minutes or until cooked to your liking.