Salmon with Roasted Tomatoes & Shallots
Source of Recipe
Karlette 2011
List of Ingredients
Salmon with Roasted Tomatoes and Shallots
3 pounds fresh or frozen salmon fillet(s), skinned if desired
Nonstick cooking spray
4 cups grape tomatoes
1/2 cup thinly sliced shallots
6 cloves garlic, minced
2 tablespoons snipped fresh oregano or 1 1/2 teaspoons dried oregano, crushed
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepperRecipe
Thaw fish, if frozen.
Rinse salmon and pat dry with paper towels.
Preheat oven to 400 degrees F.
Lightly coat a 3-quart baking dish with nonstick cooking spray.
In the baking dish, combine tomatoes, shallots, garlic, oregano, olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
Toss to coat.
Roast, uncovered, for 15 minutes.
Place salmon, skin side down, on top of the tomato-shallot mixture.
Sprinkle salmon with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper.
Roast, uncovered, for 15 to 18 minutes or until salmon flakes easily when tested with a fork.
Use two large pancake turners to transfer the salmon to a cutting board.
If desired, use the turners to lift the salmon meat off the skin and onto a large platter; discard skin.
Serve the remaining salmon with the tomato-shallot mixture.
Makes 4 servings (3 ounces salmon and 3/4 cup tomato mixture per serving), plus enough reserved salmon for Salmon Cakes with Caper Mayonnaise and Salmon Tacos
Prep Time: 20 mins
Total Time: 50 mins
Servings: 4
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