Pan-Roasted Salmon With Cherry Tomatoes

• 2 cups cherry tomatoes, halved
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 4 salmon fillets (6 ounces each)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 3/4 cup reduced-sodium chicken broth

1. Preheat oven to 425u0b0. Place tomatoes in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tomatoes are softened, 10-15 minutes, stirring occasionally.
2. Meanwhile, sprinkle fillets with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add fillets; cook 3 minutes on each side. Remove from pan.
3. Add garlic to pan; cook and stir 1 minute. Add broth, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half, 1-2 minutes. Stir in roasted tomatoes; return salmon to pan. Bake until fish just begins to flake easily with a fork, 5-7 minutes.

cherry tomatoes, olive oil, kosher salt, pepper, salmon, kosher salt, pepper, olive oil, garlic, chicken broth

Taken from www.tasteofhome.com/recipes/pan-roasted-salmon-with-cherry-tomatoes/ (may not work)