long-grain white rice
kosher salt and black pepper
skinless salmon fillet
torn fresh basil
- Heat oven to 400º F. Cook the rice according to the package directions.
- Meanwhile, toss the tomatoes, oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet.
- Nestle the salmon among the tomatoes. Season with the curry powder, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until the salmon is opaque throughout and the tomatoes are soft, 15 to 18 minutes.
- Serve over the rice and sprinkle with the basil.