Hector M. Sanchez
pieces skinless salmon fillet
medium tomatoes, halved
kosher salt and black pepper
sprigs fresh thyme
- Heat broiler. Place salmon and tomatoes, cut-side up, in a broilerproof roasting pan or on a rimmed baking sheet.
- Drizzle with oil and season with ¾ teaspoon salt and ¼ teaspoon pepper. Sprinkle salmon with paprika. Scatter thyme and garlic over the top.
- Broil until salmon is opaque throughout and tomatoes are tender, 8 to 10 minutes.