Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, roasted salmon with roasted plum tomatoes & caramelized lemons. It is one of my favorites food recipes. This time, 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 well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons is something which I have loved my entire life. They are fine and they look fantastic.
This method of roasting salmon is wonderful because it's light and elegant — the perfect date food. All the great colors also make for a killer presentation. Place plum tomatoes in a shallow baking dish, drizzle with olive oil and scatter thyme sprigs over all.
To begin with this particular recipe, we have to first prepare a few components. You can have roasted salmon with roasted plum tomatoes & caramelized lemons using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons:
- Prepare 4 plum tomatoes, quartered
- Make ready Olive oil
- Take 8-10 sprigs fresh thyme
- Get Garlic powder (optional)
- Prepare Kosher salt and freshly ground black pepper
- Make ready 2 salmon fillets (7-8 ozs each), about 1 1/2" at their thickest
- Make ready Handful fresh dill sprigs
- Take 1 lemon, cut in half
Salmon in Tomato Sauce, an exquisite and elegant dish made with ripe tomatoes, olives, and red peppers. Balsamic Parmesan Roasted Asparagus and Tomatoes. Roasted Peppers and Asiago Stuffed Chicken Breasts. Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon.
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!
It was disarmingly simple but perfect. To make it, Ted Allen, TV personality and host of Food Network's Chopped, sautéed sweet grape tomatoes with capers, shallot, and cumin, then spooned. "It isn't necessary to season the salmon itself, as the tomatoes, thyme, and garlic create such a flavorful sauce. Serve the tomato mixture over fish. Salmon with Roasted Tomatoes and Shallots. Fill out the meal by serving this tomato-topped salmon over a bed of hot cooked Israeli couscous tossed with olive oil and a few handfuls of fresh arugula or baby spinach.
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