Whip up this simple, yet flavorful dish in 20 minutes flat. Our Roasted Curry Salmon With Tomatoes includes a smart technique for cooking protein and vegetables in one fell swoop: Everything roasts together on a single rimmed baking sheet. So the procedure’s pretty smart, but the flavor is the real star here. These salmon fillets are seasoned with curry powder, and, combined with the roasted tomatoes and fresh basil, offer an aromatic, rich taste that suggest you’ve spent much more time slaving over the stove. Since it requires little hands-on work right before you sit down, the dish is great for dinner parties.
1 cup long-grain white rice
1 pint grape tomatoes
1 tablespoon olive oil
kosher salt and black pepper
1½ pound skinless salmon fillet
2 teaspoons curry powder
¼ cup torn fresh basil
Calories from fat 147
Sat fat 3g
How to Make It
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.