Salmon with Cherry Tomato Salsa

Mike's back on the Paleo bandwagon so I've been looking for new ways to cook meat and veggies. I found a good blog with a few recipes I'll try out over the next few months. This one was a HUGE hit with Mike, though I changed a few things based on what's in our pantry. I'll for sure be making it again.

4 wild salmon fillets, skin-on
1 tsp dried garlic (or 2 cloves minced)
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 tsp ground thyme
1/2 tsp paprika
1 tsp fresh lemon juice
1 tbsp olive oil

Set your oven to broil. Place salmon in a tinfoil covered dish. In a small bowl, combine garlic through olive oil. Whisk well and pour over salmon. Let it marinate in the fridge until the oven is preheated. Broil for 8-10 minutes, or until salmon is pale pink and flaky.

Tomato Salsa:
1/2 cup cherry or grape tomatoes, quartered
1/2 tsp dried garlic (or 2 cloves minced)
1 tsp fresh lemon juice
2 tbsp olive oil
1/4 tsp sea salt
Freshly cracked black pepper to taste

Combine garlic through pepper in a small bowl. Whisk well, then add tomatoes to the bowl. Toss to coat. Serve on top of cooked salmon.