Slow-roasted salmon with garlicky tomatoes, olives and herbs

Makes: 4 servings

6 sprigs fresh rosemary, thyme or a combination

1 (1 1⁄2- pound) skin-on salmon fillet

2 pints cherry or grapes tomatoes (about 4 cups total)

1⁄2 cup pitted Kalamata olives

3 cloves garlic

1⁄2 teaspoon kosher salt

1⁄ teaspoon freshly ground

4 black pepper

2 tablespoons olive oil, plus more for the baking dish

1⁄ cup loosely packed fresh

4 tender herbs, such as parsley, basil or dill, or a combination

1. Arrange a rack in the middle of the oven and heat the oven to 250 degrees. Coat a baking dish, large enough to hold 1 (1 1⁄2- pound) salmon fillet with space around it, with olive oil.

2. Spread out 6 sprigs fresh rosemary or thyme in the baking dish. Lay the salmon skin-side down in the center of the dish. Arrange 2 pints cherry tomatoes around the salmon.

3. Halve 1⁄ cup pitted Kalamata olives and mince 3 garlic 2 cloves. Sprinkle the olives on top of the tomatoes and the garlic over both the salmon and tomatoes.

4. Sprinkle 1⁄ teaspoon kosher salt and 1⁄ teaspoon 2 4 black pepper generously over the salmon and lightly over the tomato mixture. Drizzle 2 tablespoons olive oil evenly over everything.

5. Bake until the salmon is cooked through and flakes easily, 25 to 35 minutes. An instant-read thermometer inserted into the middle of the thickest part should register 120 to 130 degrees for medium-rare, or 135 to 145 degrees for well-done. Total cook time will depend on the thickness of salmon. Meanwhile, coarsely chop 1⁄ cup 4 loosely packed fresh tender herbs.

6. Sprinkle the chopped herbs over the salmon and tomatoes before serving.