Basil Salmon with Tomatoe s
Prep time: 10 minutes | Cook time: 15 minutes | Serves 4
4 (6-ounce / 170-g) salmon fillets, patted dry
1 teaspoon kosher salt, divided
2 pints cherry or grape tomatoes, halved if large, divided
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
1 small red bell pepper, deseeded and chopped
2 tablespoons chopped fresh basil, divided
  1. Season both sides of the salmon with ½ teaspoon of kosher salt.
  2. Put about half of the tomatoes in a large bowl, along with the remaining ½ teaspoon of kosher salt, 2 tablespoons of olive oil, garlic, bell pepper, and 1 tablespoon of basil. Toss to coat and then transfer to the baking pan.
  3. Arrange the salmon fillets in the pan, skin-side down. Brush them with the remaining 1 tablespoon of olive oil.
  4. Slide the baking pan into Rack Position 2, select Roast, set temperature to 375ºF (190ºC), and set time to 15 minutes.
  5. After 7 minutes, remove the pan and fold in the remaining tomatoes. Return the pan to the oven and continue cooking.
  6. When cooked, remove from the oven. Serve sprinkled with the remaining 1 tablespoon of basil.
Teriyaki Salmon
Prep time: 15 minutes | Cook time: 15 minutes | Serves 4
¾ cup Teriyaki sauce, divided
4 (6-ounce / 170-g) skinless salmon fillets
4 heads baby bok choy, root ends trimmed off and cut in half lengthwise through the root
1 teaspoon sesame oil
1 tablespoon vegetable oil
1 tablespoon toasted sesame seeds
  1. Set aside ¼ cup of Teriyaki sauce and pour the remaining sauce into a resealable plastic bag. Put the salmon into the bag and seal, squeezing as much air out as possible. Allow the salmon to marinate for at least 10 minutes.
  2. Arrange the bok choy halves in the baking pan. Drizzle the oils over the vegetables, tossing to coat. Drizzle about 1 tablespoon of the reserved Teriyaki sauce over the bok choy, then push them to the sides of the pan.
  3. Put the salmon fillets in the middle of the pan.
  4. Slide the baking pan into Rack Position 2, select Roast, set temperature to 375ºF (190ºC), and set time to 15 minutes.
  5. When done, remove the pan and brush the salmon with the remaining Teriyaki sauce. Serve garnished with the sesame seeds.