Recipe adapted from Williams Sonoma Sheet Pan Suppers Cookbook by Kate McMillan

With this recipe I would take advantage of what we have in season and products the farm has to offer, by switching the tarragon to basil (yes I realize that is a very different flavor, but it is what we have) and I would replace the salt  and fresh Rosemary with Eatwell Rosemary Salt.  

1 cup Cherry Tomatoes

2 TB plus 2 tsp Olive Oil

Salt and Freshly ground Pepper

4 center cut Wild Salmon fillets, about 6 oz each

2 TB chopped fresh Rosemary

2 Tb chopped fresh Tarragon

1 lb Potatoes

1 TB Parsley

1 TB fresh Lemon Juice

Preheat an oven to 450 F.  Line a baking sheet with parchment paper.  In a small bowl, toss together the cherry tomatoes and 1 tsp of the olive oil and season with salt and pepper.  Brush the salmon with 1 tsp of the olive oil and season with the rosemary, tarragon, salt and pepper.  Set aside.  Cut the potatoes in half lengthwise and cut any large ones in half crosswise as well.  Pieces should be about the same size.  In a bowl, toss together the potatoes and the 2 Tb olive oil. Place the potatoes, cut side down, on the prepared baking sheet and season with salt and pepper.  Roast for 8 minutes, then stir the potatoes.  Place the tomatoes and salmon on the pan and continue roasting until the potatoes are fork-tender, the tomatoes just begin to burst and the salmon is opaque throughout, 8 to 10 minutes longer.  Sprinkle the parsley over the vegetables and pour the lemon juice over the salmon.  Serve immediately