Slow-Roasted Salmon with Burst Cherry Tomatoes and Basil

Ingredients

• 2 pints cherry or Sungold tomatoes
• 1/3 cup extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt, divided
• 1 1/2 lb center-cut salmon fillet, skin on or off
• 1/2 tsp freshly ground black pepper
• 1 lemon, zested and cut into wedges
• 1 cup fresh basil leaves, torn
• Flaky sea salt, for finishing

Steps

1. 1

   Heat the oven to 325°F. In a 9x13 baking dish, toss the tomatoes with the olive oil, garlic, red pepper flakes, and 1/2 teaspoon of the salt. Every tomato should be sitting in a shallow pool of oil, not stranded on dry ceramic.

2. 2

   Pat the salmon dry and season it all over with the remaining salt and the black pepper. Nestle it into the center of the dish, scooting tomatoes out to the edges, then spoon some of the garlicky oil over the top of the fish.

3. 3

   Slow-roast for 25 to 35 minutes, until the thickest part of the salmon reaches 145°F on an instant-read thermometer and the tomatoes have wrinkled and mostly burst. Press any stubborn tomatoes with the back of a spoon on their way out of the oven. A low oven cooks gently, but temperature is the reliable doneness check.

4. 4

   Shower everything with the lemon zest, torn basil, and a pinch of flaky salt. Spoon the burst tomatoes and chili-garlic oil generously over each portion and serve with lemon wedges, plus crusty bread or rice for the pan juices everyone fights over.