Salmon with Cherry Tomatoes

A garlicky broth keeps that fillet from drying out.

Total Time:
Level: Easy
Serves: 4
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  • 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


  1. Combine tomatoes, oil, wine, garlic, thyme sprigs, red pepper flakes, and ½ tsp salt in a medium slow cooker, tossing to coat evenly.
  2. Cover, and cook on high until salmon is just cooked through and tomatoes are beginning to burst, 1 ½ to 2 hrs.
  3. Transfer salmon to a platter. Spoon tomatoes around salmon and garnish with thyme leaves.
  4. Cut salmon into portions and serve in shallow bowls with tomatoes and cooking juices.
  5. 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.

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