Herbaceous Lemon Dill Salmon with Roasted Cherry Tomatoes

Preheat the oven to 400. Line a rimmed baking dish with parchment paper.

Place the salmon fillets 1 inch apart on the prepared baking dish. Drizzle 2 tablespoons of olive oil evenly over the fillets.

In a small bowl, combine the chopped fresh dill, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and lemon zest. Sprinkle the mixture evenly over each salmon fillet. Then, drizzle the lemon juice over the fillets.

Scatter the halved cherry tomatoes around the salmon fillets in the baking dish.

In a small bowl, mix together the minced garlic with the remaining 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Drizzle the mixture over the cherry tomatoes, then toss them gently to coat.

Bake uncovered for 20 minutes or until the tomatoes are tender and the salmon flakes easily with a fork.

Serve warm, suggested sides include couscous, green beans, or a salad.