A garlicky broth keeps that fillet from drying out.
- 3 pints cherry or grape tomatoes
- ⅓ c. olive oil
- ½ c. dry white wine (or low-sodium chicken broth, or water)
- 6 garlic cloves, thinly sliced
- 6 thyme sprigs, plus 1 Tbsp leaves for garnish
- ½ tsp. red pepper flakes
- 1 tsp. coarse salt
- 1 ½ lb. skin-on salmon fillet (about 1 ½ inches at thickest part)
- black pepper
- Combine tomatoes, oil, wine, garlic, thyme sprigs, red pepper flakes, and ½ tsp salt in a medium slow cooker, tossing to coat evenly.
- Cover, and cook on high until salmon is just cooked through and tomatoes are beginning to burst, 1 ½ to 2 hrs.
- Transfer salmon to a platter. Spoon tomatoes around salmon and garnish with thyme leaves.
- Cut salmon into portions and serve in shallow bowls with tomatoes and cooking juices.
- Lay salmon fillet, skin side down, on top of tomatoes. Season salmon with remaining ½ tsp salt, plus pepper to taste.
468 cal, 29 g fat (5 g saturated), 39 g protein, 11 g carb, 6 g sugar, 3 g fiber, 572 mg sodium, 77 mg cholesterol per serving
This story originally appeared in the December 2015 issue of Dr. Oz The Good Life.