Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, roasted salmon with roasted plum tomatoes & caramelized lemons. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons is something which I have loved my entire life. They are nice and they look fantastic.
Experience the quality of our wild salmon and you'll agree it's nature's finest work. Place plum tomatoes in a shallow baking dish, drizzle with olive oil and scatter thyme sprigs over all. 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.
To get started with this particular recipe, we must first prepare a few ingredients. You can have roasted salmon with roasted plum tomatoes & caramelized lemons using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons:
- Take 4 plum tomatoes, quartered
- Take Olive oil
- Get 8-10 sprigs fresh thyme
- Prepare Garlic powder (optional)
- Get Kosher salt and freshly ground black pepper
- Make ready 2 salmon fillets (7-8 ozs each), about 1 1/2" at their thickest
- Prepare Handful fresh dill sprigs
- Get 1 lemon, cut in half
This easy roasted salmon recipe is a sort of all-star wunderkind that hits all the right notes, both in flavor, preparation, and wow-factor. Flavor-wise, you’ve got the full spectrum: rich salmon, acidic tomatoes, spicy peppadews, earthy mint, and savory shallots. Place lemon slices on bottom of dish and place salmon on top. In a medium bowl whisk together.
Instructions to make Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons:
- 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
- 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.
- 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.
- 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.
- Enjoy!
Place lemon slices on bottom of dish and place salmon on top. In a medium bowl whisk together. Meanwhile, sprinkle fillets with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Season salmon with salt and pepper; place, skin-side down, in dish with tomatoes.
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