• 1 cup long-grain white rice
  • 1 pint grape tomatoes
  • 1 tablespoon olive oil
  • Salt and black pepper
  • 1½ pound skinless salmon fillet
  • 2 teaspoons curry powder
  • ¼ cup torn fresh basil


Step 1

Heat oven to 180º C. Cook the rice according to the package directions.

Step 2

Meanwhile, toss the tomatoes, oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet.

Step 3

Nestle the salmon among the tomatoes. Season with the curry powder, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until the salmon is opaque throughout and the tomatoes are soft, 15 to 18 minutes.

Step 4

Serve over the rice and sprinkle with the basil.

Nutrition Information:

    • Calories 509
    • Fat 16g
    • Protein 43g
    • Carbohydrate 44g
Roasted Curry Salmon With Tomatoes