7 Ways Seafood Can Improve Your Body

Pan-Roasted Salmon with Cherry Tomatoes

Ingredients:

• 2 cups cherry tomatoes, halved
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
  SALMON:
• 4 salmon fillets (6 ounces each)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 3/4 cup reduced-sodium chicken broth

Directions:

1. Preheat your oven to 425°. Place the tomatoes in a foil-lined baking pan, and drizzle it with oil. Sprinkle it with salt and pepper. Toss them to coat. Roast until the tomatoes are softened, 10-15 minutes, stirring occasionally.
2. Meanwhile, sprinkle your fillets with salt and pepper, and in a large cast-iron skillet, heat the oil over medium-high heat. Add your fillets, and then cook for 3 minutes on each side. Remove from the pan.
3. Add in your garlic to the pan and cook for about a minute while stirring. Add the broth, constantly stirring to loosen the browned bits from the pan. Keep cooking until the liquid has decreased by half, 1-2 minutes. Stir in the roasted tomatoes and return the salmon to the pan. Bake until your fish begins to flake easily with a fork, 5-7 minutes.