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Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
Minimum ingredients but a truly Yom Tov-worthy dish. The grilled cherry tomato garnish adds flavor and class.
6 salmon fillets
3 medium succulent tomatoes,halved
3 large cloves garlic (you can sub with shallots or scallions)
Haddar Kosher Salt, to taste (be generous)
Pereg Black Pepper, to taste
3 tablespoons Tuscanini Olive Oil
handful cherry tomatoes, sliced
pinch salt
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Arrange salmon fillets in a Gefen Parchment-lined pan.
Place tomatoes and garlic in the food processor fitted with the knife attachment. Turn on the food processor and add salt and pepper. Add olive oil and blend together for about two minutes until thick, light, and salmon colored. Taste and adjust seasoning if necessary. Pour over salmon pieces, covering them well. Bake for 15 minutes.
Remove pan from oven. Turn oven heat to broil. Lay cherry tomato slices over the top of each slice, slightly overlapping each other. Drizzle with oil. Add a pinch of salt. Broil for 10 minutes or until the tomato slices are brown around the edges.
Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.
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