roasted salmon with garlicky tomatoes
The recipe for this effortlessly show-stopping slow-roasted salmon with garlicky tomatoes, olives, and herbs is easy and delicious! Using peak-season produce with some extremely fresh sustainable salmon.
1 (1 1/2-pound) salmon fillet
2 pints cherry or grapes tomatoes (about 4 cups total)
1/2 cup pitted kalamata olives
3 cloves garlic
1/2 teaspoon kosher salt
6 sprigs fresh rosemary, thyme, or a combination
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, plus more for the baking dish
1/4 cup loosely packed fresh tender herbs, such as parsley, basil, or dill, or a combination
Step 1: Arrange a rack in the middle of the oven and heat the oven to 250°F. Coat a baking dish large enough to hold 1 (1 1/2-pound) salmon fillet with space around it with olive oil.Step 2: Spread out 6 sprigs fresh rosemary or thyme in the baking dish. Lay the salmon skin-side down in the center of the dish. Arrange 2 pints cherry tomatoes around the salmon.Step 3: Halve 1/2 cup pitted kalamata olives and mince 3 garlic cloves. Sprinkle the olives on top of the tomatoes and the garlic over both the salmon and tomatoes.
Step 4: Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper generously over the salmon and lightly over the tomato mixture. Drizzle 2 tablespoons olive oil evenly over everything.
Step 5: Bake until the salmon is cooked through and flakes easily, 25 to 35 minutes. An instant-read thermometer inserted into the middle of the thickest part should register 120°F to 130°F for medium-rare, or 135°F to 145°F for well-done.
Step 6: Total cook time will depend on the thickness of the salmon. Meanwhile, coarsely chop 1/4 cup loosely packed fresh tender herbs. Sprinkle the chopped herbs over the salmon and tomatoes before serving.
The recipe listed out above along with the image is courtesy of Ideal Fish.