Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons
Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, roasted salmon with roasted plum tomatoes & caramelized lemons. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook roasted salmon with roasted plum tomatoes & caramelized lemons using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons:
  1. Prepare 4 plum tomatoes, quartered
  2. Prepare Olive oil
  3. Prepare 8-10 sprigs fresh thyme
  4. Prepare Garlic powder (optional)
  5. Prepare Kosher salt and freshly ground black pepper
  6. Get 2 salmon fillets (7-8 ozs each), about 1 1/2" at their thickest
  7. Make ready Handful fresh dill sprigs
  8. Take 1 lemon, cut in half
Steps to make Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons:
  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. Enjoy!

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