Roasted Salmon and Tomatoes with Lemony Ricotta

Roasted salmon with blistered cherry tomatoes is a one-pan revelation. The salmon stays especially moist thanks to “low and slow” cooking and the tomatoes melt into a luscious jammy sauce. Serve it all over ricotta drizzled with fruity olive oil and fresh herbs, and you’ve got a delightful and delicious dinner.

• 2 (5- to 7-ounce) king, coho, or sockeye fillets, pin bones removed
• Salt and freshly ground pepper
• 8 ounces cherry tomatoes on the vine, or 1 cup loose cherry tomatoes
• 2 tablespoons finely chopped shallot or red onion
• 2 thyme sprigs
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• ½ cup ricotta, preferably fresh
• ½ teaspoon finely grated lemon zest
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped toasted almonds
• Crusty bread for serving

Preheat the oven to 300°F with a rack in the center position. Brush the salmon with oil and season with salt and pepper. Let sit while the oven preheats.

Arrange the cherry tomatoes, shallots, and thyme sprigs in an ovenproof skillet, preferably cast iron. Drizzle with the 2 tablespoons oil and season with salt and pepper. Set the skillet over high heat and cook just until sizzling.

Remove skillet from the heat and gently push the tomatoes to make room for the salmon. Add the salmon skin-side down and transfer to the oven. Roast until the salmon registers 125°F on an instant read thermometer and the tomatoes are softened, 12 to 20 minutes, depending on thickness.

Meanwhile, in a small bowl, season the ricotta with the lemon zest, salt, and pepper.

Spread the ricotta onto 2 plates and top with the tomatoes and salmon and any juices in the pan. Sprinkle with the parsley and almonds, drizzle with olive oil, and serve with crusty bread.

Nearly any fresh, dry white wine or rosé will work here. Look for Spanish Albariño, Provençal rosé, or Greco di Tufo from Italy.

Add some chopped Calabrian chiles to the tomatoes for a touch of heat. Any tender herb such as tarragon, chives, cilantro, or mint (or combination) would be lovely.

The recipe works well for 4 when doubled. If you don’t have a large enough skillet, use a baking sheet but place it directly into the oven without heating it up on the stove top.

For a few less calories, don't be tempted to use fat-free ricotta. It lacks the creamy mouthfeel of its full-fat counterpart. Instead, replace the ricotta with silky puréed roasted cauliflower.