Roasted Salmon served with Roasted Plum Tomatoes and Caramelized Lemon Slices

Name: Roasted Salmon served with Roasted Plum Tomatoes and Caramelized Lemon Slices
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 2
Cuisine: Global
Ingredients: 1 Handful fresh dill sprigs; 8 sprigs fresh thyme; 2 servings Kosher salt and freshly ground black pepper; 1 lemon, cut in half; 2 servings Olive oil; 4 plum tomatoes, quartered; 397 grams salmon fillets, about 1 1/2 inches at their thickest point

Roasted Salmon served with Roasted Plum Tomatoes and Caramelized Lemon Slices is a gluten free, dairy free, and primal recipe with 2 servings. One portion of this dish contains approximately 41g of protein, 27g of fat, and a total of 448 calories. This recipe covers 37% of your daily requirements of vitamins and minerals. If you have plum tomatoes, thyme, lemon, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

Preheat oven to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Plum Tomato

Fresh Thyme

Olive Oil

Tomato

Equipment you will use

Baking Pan

Aluminum Foil

Reduce oven temperature to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Salmon Fillets

Lemon

Dill

Equipment you will use

Baking Sheet

Baking Pan

Bake until firm, 15 to 20 minutes.

Equipment you will use

Oven

Meanwhile, slice the remaining lemon half into 1/4-inch slices.

Ingredients you will need

Lemon

Heat a skillet over high heat. Film the bottom of the pan with olive oil and add lemon slices.

Ingredients you will need

Olive Oil

Lemon

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tomato

Equipment you will use

Aluminum Foil

Place the tomatoes on a cutting board and roughly chop.

Ingredients you will need

Tomato

Equipment you will use

Cutting Board

Spoon chopped tomatoes into the center of each plate.

Ingredients you will need

Tomato

Lay a piece of salmon over the tomatoes and lay the lemon halves to the side of the salmon.

Ingredients you will need

Tomato

Salmon

Lemon

Serve immediately.

Equipment

Ingredients

Servings:

1Handful

fresh dill sprigs 8sprigs

fresh thyme 2servings

Kosher salt and freshly ground black pepper 1

lemon, cut in half 2servings

Olive oil 4

plum tomatoes, quartered 397grams

salmon fillets, about 1 1/2 inches at their thickest point

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.