Salmon Fillet With Thyme And Roasted Tomatoes Recipes
BAKED SALMON WITH ROASTED TOMATOES
Steps:
- Prep salmon and oven: Thaw fish if frozen. Rinse the fish and pat dry with paper towels. Preheat the oven to 400°F. Grease a baking dish with cooking spray.
- Prep veggies and roast: In the prepared baking dish combine tomatoes, onions, oregano, oil, garlic, ¼ tsp of the salt, and ¼ tsp of the pepper. Toss to coat the tomatoes. Transfer the baking dish to the oven and bake for 15 minutes, uncovered.
- Bake salmon: Place fish, skin side down, on top of the tomatoes. Sprinkle fish with remaining ¼ tsp pepper and ¼ tsp salt. Bake, uncovered, for another 15 to 20 minutes or until the salmon is opaque and flakes easily. Salmon is done when the internal temperature reaches 145°F.
- Serve: Transfer the salmon from the baking dish with a spatula and top with roasted tomatoes and onions.
Nutrition Facts : Calories 388 kcal, Fat 18 g, ServingSize 1 serving, Carbohydrate 8 g, Protein 46 g, SaturatedFat 3 g, Cholesterol 125 mg, Sodium 396 mg, Fiber 2 g, Sugar 3 g
ROASTED SALMON SERVED WITH ROASTED PLUM TOMATOES AND CARAMELIZED LEMON SLICES
Salmon is definitely one of the sexiest foods out there. When cooked right, its pink, tender flesh is rich and succulent. 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. To make it easiest on yourself, make the tomatoes well in advance so that you only have to worry about cooking up the salmon fresh. I serve the chopped tomatoes at room temperature because I love the contrast you get with the hot fish. You can also make the lemon slices ahead of time, if you're worried about doing too many things at once. The lemon slices make the presentation but a little bit of their juice squeezed over the fish finishes it perfectly.
Provided by Dave Lieberman
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Place plum tomatoes in a shallow baking dish, drizzle with olive oil and scatter thyme sprigs over all. Season with salt and pepper. 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 degrees F.
- Lay the salmon fillets skin side down with some space between them on a baking sheet or baking dish. Season with salt and pepper and cover with dill. Squeeze 1/2 of the 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 5 to 7 minutes total. Remove from heat and set aside.
- Remove the aluminum foil from the tomatoes and 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 the tomatoes and lay the lemon halves to the side of the salmon. Serve immediately.
SLOW-BAKED SALMON WITH LEMON AND THYME
Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another layer of flavor without sacrificing this dish's elegant simplicity.
Provided by Bon Appétit Test Kitchen
Categories Fish Bake Easter Quick & Easy Low Cal Mother's Day Father's Day Dinner Lemon Salmon Healthy Thyme Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
- Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.
SALMON FILLET WITH THYME AND ROASTED TOMATOES
Provided by Moira Hodgson
Categories dinner, main course
Time 35m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Slice the tomatoes very thin and place them on an oiled roasting dish. Roast for 30 minutes to an hour, or until they begin to shrivel and get brown around the edges. Remove from the oven, scrape up with a spatula and set aside. They will not hold their shape but this does not matter.
- Preheat broiler. Sprinkle the salmon fillet with the lemon juice and olive oil and season to taste. Broil for six minutes on each side or until the fish is done as you like it. Sprinkle with thyme and tomato pieces and serve.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 45 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 9 grams, Sodium 1169 milligrams, Sugar 7 grams
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