At first glance, this recipe (from Foolproof) is simply throwing two classic (old) Ina recipes together to make a new one. Roasted salmon has been around for a while (with lentils, with green herbs, with panko), and there’s no shortage of cooked cherry tomato recipes, either. Even though we love salmon, I held off on making this, because I’m kind of picky about tomatoes and fish together. The flavors weren’t so mixed together that they bothered me here, though, and I really liked what the basil and balsamic vinegar added to the whole dish. If you’re looking for a gluten-free, egg-free, dairy-free, red-meat-free dinner for that challenging combination of dinner guests with multiple dietary restrictions, this might be your new go-to recipe. I didn’t have a huge amount of confidence that cherry tomatoes in March would be worth eating, but sauteeing them in olive oil with some sweet onion and garlic really did increase their favorability ratings.