Roasted Salmon with Roasted Tomatoes & Caramelized Lemons

This is one of those simple recipes where the ingredients, not the recipe, make the dish. Get good  picked-today tomatoes from your garden, your friend's garden, or the farmer's market. Get the center cut wild-caught salmon.  Steal a lemon from your neighbor's tree. Purchase both fresh dill, and fresh thyme. Yes, I know it's expensive- no, dried herbs will not work.  Take your time chopping and sauteing.  Eat small bites and savor each one. It's a beautiful world out there, afterall.

But don't serve with canned sweet peas. That was a terrible idea.

Roasted Salmon with Roasted Tomatoes & Caramelized Lemons
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Serves 2 with leftovers

• 4 plum tomatoes, quartered
• olive oil
• small handful of fresh thyme
• kosher salt and freshly ground black pepper
• a pound of center cut salmon
• small handful of fresh dill sprigs
• 1 lemon, cut in half

Preheat oven to 400 degrees F. Place plum tomatoes in shallow baking dish and drizzle with olive oil, thyme sprigs, salt and pepper.  Roast for 15-20 minutes until tomatoes are softened but still have their shape. Cover with foil and set aside.

Reduce the temperature to 350 degrees. Lay salmon down on a baking sheet. Season with salt, pepper, dill, and squeeze half of the lemon over all. Bake until firm 15-20 minutes.

Heat a skillet with olive oil to high heat. Slice the remaining lemon into 1/4 inch slices and add to skillet. Saute until brown on both sides. 

Remove the foil and herbs from the tomatoes and roughly chop. Plate the tomatoes with the salmon on top and sauted lemons to do the side.