One pan dinners make us smile! This easy dish comes together so fast, but is packed with flavor from the Summer tomatoes and Fresh basil. Serve on it's own or over baby arugula.

Makes 4 servings

What you need

1 1/2 lb pieces of Atlantic salmon (or 4 fillets)
1 pound fingerling potatoes, quartered
1 pint mixed cherry tomatoes
1 tablespoon Snake Oil Hot Sauce
2 tablespoon Tessemae’s Lemon Garlic
Coarse salt and freshly ground pepper
½ cup basil leaves

What you do

1. Preheat your oven to 400 degrees. In a large baking dish, mix the potatoes with cherry tomatoes, Snake Oil and Lemon Garlic, season with salt and pepper. Push to the sides of the dish.
2. Dry the salmon and place skin side down in the middle of the veggies. Drizzle on more Snake Oil and Lemon Garlic, season with salt and pepper.
3. Bake until the salmon is cooked through, about 30-40 minutes. Top with basil serve with more Snake Oil and Lemon Garlic on the side.