Mustard Salmon with Oven Tomatoes

This post is proof that I don't always succeed in the kitchen. Last weekend, I tried out a bunch of new, light recipes as part of my post-birthday carb detox and to prepare me for a busy week at work where I'd be unlikely to do much cooking after work. As I posted earlier in the week, I made an amazing PB stew. That was the highlight. This was the lowlight. Perhaps I overcooked the tomatoes, or didn't really get a good piece of salmon, but I threw out the leftovers. I just couldn't see eating this again.

Mustard Salmon with Oven Tomatoes (serves 4)

Ingredients:

For Salmon

• 3 TB rosemary leaves, chopped
• 3 TB fresh thyme
• 1 tsp black pepper
• 1 1/4 pound salmon fillets without the skin
• 4 TB dijon mustard, grainy variety

For Tomatoes

• 3 cups cherry tomatoes
• 1 TB olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/3 panko breadcrumbs
• 2 tsp oregano
• 1 tsp thyme
• 1/2 tsp minced garlic

Instructions:

Preheat oven to 400°F.

In a 9-inch glass pie plate, combine tomatoes, 1/2 teaspoon oil, salt and 1/8 teaspoon pepper; toss to coat and then spread into a single layer.

In a small bowl, combine breadcrumbs, oregano, thyme, garlic, remaining 2 1/2 teaspoons oil and remaining 1/8 teaspoon pepper; rub oil into breadcrumbs with your fingers. Sprinkle breadcrumb mixture evenly over tomatoes. Bake until breadcrumbs are golden and tomato juices are bubbling around edges, about 30 to 35 minutes.

For the salmon, prepare the grill for direct, medium-heat cooking. Mix the rosemary, thyme and pepper in a small bowl.

Spray the bottom of the fish fillets with cooking spray. Spread 1 tablespoon mustard on the top of each fillet. Sprinkle about 1 1/2 tablespoons of the herb mixture on top of each.

Place fish herb-side up on the grate directly over the heat. Cover the grill and cook until the fish flakes when gently scraped with a fork, about 12 minutes.