How to Prepare Tasty Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons

Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons. Cover loosely with foil and set aside. Lay the salmon fillets skin side down with some space between them on a baking sheet or baking dish. Drizzle with olive oil, season lightly with salt and freshly ground black pepper.

It gives you perfectly flaky salmon every time with very minimal effort. Take a trip to the Mediterranean with this roasted salmon with tomatoes and green beans dinner. This recipe comes from Anna Helm Baxter's new Toss beans with grape tomatoes, pitted Kalamata olives, anchovies, and olive oil, and season with salt and pepper. You can cook Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons

1. Prepare 4 of plum tomatoes, quartered.
2. You need of Olive oil.
3. You need 8-10 sprigs of fresh thyme.
4. You need of Garlic powder (optional).
5. It's of Kosher salt and freshly ground black pepper.
6. You need 2 of salmon fillets (7-8 ozs each), about 1 1/2" at their thickest.
7. Prepare Handful of fresh dill sprigs.
8. Prepare 1 of lemon, cut in half.

Reviews for: Photos of Salmon Roasted with Tomatoes & Olives. amazing recipe!!! the tomato - olive combination tastes AMAAAZING with salmon!! i put a zest of on lemon though instead of the orange and i added some Lebanese fish spices ground cumin and ground coriander and some celery. This baked salmon recipe gets its flavor from the rich-tasting salmon and the savory topping of roasted cherry tomatoes. Roasted cherry tomatoes along with garlic and shallots makes for a very moist and flavorful fish that's also vibrant in color! Roast a bunch of asparagus on the side, it pairs nicely with the salmon, no heavy carbs required.

Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons instructions

1. Preheat oven to 400° F. Place plum tomatoes in a shallow baking dish, drizzle with olive oil and scatter thyme sprigs over all. Season with salt and black pepper to taste. Roast until tomatoes are softened but still have their shape, about 15 to 20 minutes. Cover loosely with foil and set aside.
2. Reduce oven temperature to 350°F. Lay the salmon fillets skin sides down, with some space between them on a baking sheet or baking dish. Season with garlic powder (if using), salt and black pepper to taste and cover with dill. Squeeze half of lemon over all. Bake until firm, 15 to 20 minutes..
3. Meanwhile, slice the remaining lemon half into 1/4 inch slices. Heat a skillet over high heat. Film the bottom of the pan with olive oil and add lemon slices. Saute until brown on both sides, about 3 to 4 minutes total. Remove from heat and set aside..
4. Remove the aluminum foil from the tomatoes. Discard the herb sprigs. Place the tomatoes on a cutting board and roughly chop. Spoon chopped tomatoes into the center of each plate. Lay a piece of salmon over tomatoes and lay the lemon slices to the side of the salmon. Serve immediately..
5. Enjoy!.

I added dollops of fresh basil pesto to mine which heightened the flavors even more. A boatload of toppings gives this seafood treat a burst of flavor in every bite. Clear four spaces in the pan and place a salmon piece in each. Spoon some of the tomato mixture on top. Place tomatoes on a rimmed baking sheet; toss with oil, thyme, salt, and pepper until coated.

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