Step by step

Method

4 steps

1. 1

   Heat the oven to 425°F. Arrange 4 salmon fillets (about 6 oz each) on a parchment-lined sheet pan and rub with 2 tablespoons olive oil, 1 teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.

2. 2

   Scatter 1 cup cherry tomatoes, ⅓ cup pitted Kalamata olives, 2 thinly sliced garlic cloves, and 1 thinly sliced lemon around and partly over the fillets so the pan juices will baste everything.

3. 3

   Bake 12–15 minutes until the salmon flakes easily with a fork and the center hits about 145°F (or pull a little earlier if you like it medium). Tomatoes should look blistered and jammy.

4. 4

   Spoon the roasted tomatoes, olives, and pan juices over the salmon and finish with 2 tablespoons chopped parsley. You want flaky salmon with jammy tomatoes and briny olives — not dry chalky fish or a watery tomato puddle.