Broil quick-cooking vegetables like sliced red onions or bell peppers with the salmon, if you like, and serve over steamed kale. Or flake the salmon over spring greens and baby spinach and toss with the caramelized cherries for a gorgeous salad.
3/4 pound (about 3 cups) cherries, pitted and halved
3 tablespoons lemon juice, divided
1 tablespoon raw honey
2 teaspoons chopped thyme
12 ounces salmon fillet, cut into 4 portions
Arrange a rack about 8 inches from the heating element and preheat broiler. In a large bowl, toss together cherries, 1 tablespoon lemon juice, honey, and thyme.
Arrange salmon skin-side down on a large foil-lined baking sheet. Scatter cherry mixture over and around salmon and broil until salmon is just cooked through and cherries are juicy and caramelized, 5 to 7 minutes. Transfer to plates, drizzle with remaining 2 tablespoons lemon juice and serve. Serves 4.
Per serving: 210 calories (60 from fat), 6g total fat, 1g saturated fat, 55mg cholesterol, 45mg sodium, 19g total carbohydrate (2g dietary fiber, 15g sugar), 20g protein