This is my all-time favorite way to enjoy wild salmon. I know it will be perfect every time, and it hits the spot no matter what time of year or season it is.

My mom and I have coined this salmon dish our “favorite dinner.” Every time I return home after a trip, it’s usually one of the first meals we have together. I usually accompany it with a roasted sweet potato and a fresh green salad – and really, I daydream about this meal.

Why is it so good? A few things: the bursting sweetness of juicy roasted cherry tomatoes, the fresh thyme gives a savory and pungent note, acid from the fresh lemon cuts through the buttery salmon, and the entire bite is just wonderful, delicious, goodness.

Why wild salmon? I urge you to splurge a bit more and buy wild caught salmon, usually labeled as ‘Alaskan Salmon’ or “Sockeye Salmon.” Not only does it taste far better, but wild salmon hasn’t been given a host of antibiotics and unnatural food while it was raised. Farm raised salmon are fed a very poor diet of grains, corn, soy, antibiotics, and more drugs. This diet leaves the salmon with a grey tint, completely unnatural from the beautiful color of wild salmon. To combat this problem, farm raised salmon are given chemicals to achieve that perfect salmon-like hue. Sound appetizing?

An article published in Science in 2004 determined that farm raised salmon had more dioxins and chemicals like polychlorinated biphenyls, (PCBs) which the Department of Health and Human Services has deemed a carcinogen, than wild salmon. Eleven times more! Not to mention farm raised salmon is banned in Australia and New Zealand. On top of this, wild salmon contains more zinc, Omega 3 fatty acids, calcium, iron, potassium, and less saturated fat than farm raised. So splurge a bit more for the wild stuff which is much better for our health and planet.

So, buy some wild salmon and some fresh cherry tomatoes and get roasting. I hope you love it!

Cherry Tomato and Thyme Roasted Salmon

Adapted from Cooking Light
Serves 2

2 cups cherry tomatoes
2 T chopped fresh thyme (or dried)
1 tsp olive oil
¼ tsp sea salt
¼ tsp black pepper
2 (6-ounce) wild salmon filets
Juice of half a lemon

Preheat oven to 400° F

Combine tomatoes, thyme, olive oil, salt & pepper on a baking tray. Roll tomatoes around to combine and evenly oil the pan. Bake for 15 minutes, stopping half way through to give the pan a good shake.

Add fish to pan and bake an additional 10 minutes, or until fish flakes easily with a fork.

Squeeze ¼ lemon on each piece and garnish with fresh thyme. Enjoy!