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

1/4 teaspoon freshly ground black pepper

2 tablespoons olive oil, plus more for the baking dish

1/4 cup loosely packed fresh 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 F. 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 1/2 cup pitted Kalamata olives and mince 3 garlic cloves. Sprinkle the olives on top of the tomatoes and the garlic over both the salmon and tomatoes.

4. Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon 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 F to 130 F for medium-rare, or 135 F to 145 F for well-done. Total cook time will depend on the thickness of salmon. Meanwhile, coarsely chop 1/4 cup loosely packed fresh tender herbs.

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

Recipe notes: Leftovers can be stored in an airtight container in the refrigerator for up to two days.

(Sheela Prakash is senior contributing food editor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)