Roasted Curry Salmon With Tomatoes
- 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
Heat oven to 180º C. Cook the rice according to the package directions.
Meanwhile, toss the tomatoes, oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet.
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.
Serve over the rice and sprinkle with the basil.
- Calories 509
- Fat 16g
- Protein 43g
- Carbohydrate 44g