Roasted Salmon with Baby Potatoes and Cherry Tomatoes

1.Preheat your oven to 400°F (200°C).

2.In a large bowl, toss the baby potatoes with 1 tablespoon of olive oil, rosemary, garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet.

3.Roast the potatoes for 20-25 minutes, or until they are tender and starting to crisp.

4.While the potatoes are roasting, pat the salmon fillets dry with paper towels and season them with salt and pepper.

5.Add the cherry tomatoes to the baking sheet with the potatoes during the last 10 minutes of their roasting time. Drizzle the tomatoes with the remaining 1 tablespoon of olive oil and a pinch of salt.

6.Nestle the seasoned salmon fillets among the potatoes and tomatoes on the baking sheet.

7.Return the baking sheet to the oven and roast for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the tomatoes are softened and slightly burst.

8.Serve the roasted salmon with the baby potatoes and cherry tomatoes immediately, with lemon wedges on the side.