Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons
Simple recipe and absolutely delicious! I used dried herbs as didn't have fresh thyme or dill available when I made this. You can remove the salmon skin before serving if you prefer - it comes off very easily after baking in the oven. #nikicuisine
Recipe source: Dave Lieberman from Food Network Favorites
Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons
Simple recipe and absolutely delicious! I used dried herbs as didn't have fresh thyme or dill available when I made this. You can remove the salmon skin before serving if you prefer - it comes off very easily after baking in the oven. #nikicuisine
Recipe source: Dave Lieberman from Food Network Favorites
Cooking 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!
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