Salmon with Roasted Cherry Tomatoes & Rice

Cook the rice in a pot of boiling salted water according to the package instructions. Once done, drain and keep warm.

Meanwhile, heat a drizzle of olive oil in a pan over medium heat. Add the salmon skin-side down. Season with salt and pepper and grill for 6 minutes, until golden.

In a second hot pan, add a drizzle of olive oil and the cherry tomatoes. Sprinkle with the remaining herbes de Provence, season with salt and pepper. Cook for 3 minutes over high heat. Cover the pan and continue cooking for 5 minutes over low heat.

Serve the rice on a plate with the roasted tomatoes and salmon. Sprinkle with chopped parsley if you have some, then adjust the seasoning to taste. It's ready!