Salmon with Summer Vegetables

Name: Salmon with Summer Vegetables
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 2 yellow squash, quartered lengthwise and halved crosswise; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 4 6-ounce skinless center-cut salmon fillets (preferably wild); 1/4 cup chopped mixed fresh herbs (such as dill, tarragon and/or parsley); 1 1/4 pounds assorted cherry tomatoes, halved or quartered if large; 4 scallions, chopped

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Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 4 servings

Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 4 servings

Ingredients

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2 yellow squash, quartered lengthwise and halved crosswise

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

4 6-ounce skinless center-cut salmon fillets (preferably wild)

1/4 cup chopped mixed fresh herbs (such as dill, tarragon and/or parsley)

1 1/4 pounds assorted cherry tomatoes, halved or quartered if large

4 scallions, chopped

Directions

Position a rack in the upper third of the oven and preheat to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a baking sheet; season with 1/2 teaspoon salt and a few grinds of pepper. Roast until tender and golden around the edges, 15 to 20 minutes.
Meanwhile, season the salmon with 1/2 teaspoon each salt and pepper and sprinkle with 2 tablespoons herbs. Refrigerate until ready to roast. Toss the tomatoes in a bowl with the scallions, the remaining 2 tablespoons herbs and 1 tablespoon olive oil, and 1/2 teaspoon salt; set aside.
Remove the squash from the oven and push to one side of the baking sheet. Put the salmon on the other side, herb-side up. Return to the oven and roast until the salmon is cooked through and the squash is browned, about 7 minutes. Serve the salmon and squash with the tomato salad.