4 6-ounce pieces skinless wild salmon fillet
4 medium tomatoes, halved
2 tablespoons olive oil
sea salt and black pepper
1/2 teaspoon paprika
8 sprigs fresh thyme
4 cloves garlic, sliced
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1. Heat grill. Place salmon and tomatoes, cut-side up, in a broilerproof roasting pan or on a rimmed baking sheet.
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2. Drizzle with oil and season with ¾ teaspoon salt and ¼ teaspoon pepper. Sprinkle salmon with paprika. Scatter thyme and garlic over the top.
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3. Grill until salmon is opaque throughout and tomatoes are tender, 8 to 10 minutes. Serve with crunchy green veggies.
Ingredients
4 6-ounce pieces skinless wild salmon fillet
4 medium tomatoes, halved
2 tablespoons olive oil
sea salt and black pepper
1/2 teaspoon paprika
8 sprigs fresh thyme
4 cloves garlic, sliced