Active Time: 10 minutes Total Time: 30 minutes Serves: 4
2 pints grape tomatoes
2 Tbsp olive oil
Kosher salt and pepper
2 scallions, finely chopped
3/4 cup fresh flat-leaf parsley, chopped
1/4 cup fresh dill, chopped
1 Tbsp capers, roughly chopped
1 tsp lemon zest plus 2 Tbsp juice
1 1/4 lb piece skinless salmon fillet
Crusty bread, for serving
Heat oven to 400°F. On a large rimmed baking sheet, toss the tomatoes with 1 Tbsp oil and 1/4 tsp each salt and pepper. In a small bowl, combine the scallions, parsley, dill, capers, lemon zest and the remaining Tbsp oil.
Place the salmon in the center of the pan, pushing the tomatoes to the sides. Season the salmon with 1/4 tsp pepper and drizzle with the lemon juice. Top with the herb mixture and roast until the salmon is opaque throughout, 15 to 18 minutes. Serve the salmon and tomatoes with bread, if desired.