I’m a bad typist. I remember taking typing in high school thinking that the class was a complete waste of my time. Why did Cecil County Public Schools think that I needed to know how to type? This was all back when computers as we know them today were insanely expensive. They weren’t in people’s homes and they certainly weren’t in schools. But the Board of Education said I had to take typing. So I did. I spent hours in Mr. Cleek’s classroom with typing drills – The quick brown fox jump over the lazy dog…or some such nonsense. Actually, I probably paid more attention to the boys in the class than to my IBM Selectric. So is it any wonder that I’m a typo queen?
That youthful indiscretion and spell check. Between the two of them, a middle schooler probably types better than I do. Used to be that to correct a mistake you had to have correction tape or white out…or better yet, avoid the typos by knowing how to spell AND type. How completely 20th century. Now, I can bang out all sorts of jibberish unconcerned about i before e, except after c, or when sounding like a, as in neighbor or way. I used to be a spelling whiz. I always aced my spelling tests. I used all sorts of big, complicated words. And then the computer allowed me to get lazy. I stooped careing. See how easy that was?
The reason for all this TMI, is that every time I look at this recipe, I want to type it as Salmon with Roasted Cheery Tomatoes. Maybe it’s my brain being lazy. Or maybe it should be Cheery Tomatoes, because after a quick roast in a hot oven those cherry tomatoes develop a deep, rich flavor. It’s the kind of flavor that sings, or maybe it signs; whatever, I’ll let spell check figure that out. In a word, it IS cheery. So take that spell check. I’m doing it my way whether you flag it or not.
Salmon With Roasted Cheery (Cherry) Tomatoes
Adapted from Cooking Light
- 1 pint cherry tomatoes
- 1 teaspoon dried Italian Seasoning (I used Penzey’s Pasta Sprinkle) or 1 1/2 teaspoons chopped fresh thyme
- 1 teaspoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 salmon fillets (approximately 6 ounces each)
- 2 tablespoons fresh lemon juice
Heat oven to 400 degrees. Line a sheet pan with aluminum foil and spray lightly with nonstick cooking spray.
Combine the tomatoes, herbs, olive oil, salt, and pepper in a medium bowl and toss to combine. Spread the tomatoes out on the prepared sheet pan and roast for 15 minutes.
Meanwhile, pat the fish fillets dry with a paper towel, drizzle lightly with a bit of olive oil and season with a pinch of kosher salt.
Add the fish to the baking sheet and roast for 10 minutes or until the fish flakes easily with a fork.
Serve the roasted tomatoes over the fillets, drizzled with the lemon juice.