Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how 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 little bit unique. This will be really delicious.
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.
Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons is something that I’ve loved my entire life.
To get started with this recipe, we have to 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 cook that.
The ingredients needed to make Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons:
- Prepare 4 plum tomatoes, quartered
- Make ready Olive oil
- Make ready 8-10 sprigs fresh thyme
- Make ready Garlic powder (optional)
- Make ready Kosher salt and freshly ground black pepper
- Take 2 salmon fillets (7-8 ozs each), about 1 1/2" at their thickest
- Prepare Handful fresh dill sprigs
- Take 1 lemon, cut in half
Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon. 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. Balsamic Parmesan Roasted Asparagus and Tomatoes.
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!
Roasted Peppers and Asiago Stuffed Chicken Breasts. For the roasted tomatoes, heat the oil in an ovenproof frying pan. Add the tomatoes and stir to coat with the oil. Season with salt and freshly ground black To serve, pile the wilted spinach onto a serving plate and top with the seared salmon. Spoon the roasted cherry tomatoes alongside, then drizzle.
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