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Salmon Roasted with Tomatoes and Olives

  • 4servings
  • 80minutes
  • 372calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pound(s) ripe plum tomatoes , stem ends trimmed, cut into thin wedges

  2. 1/2 medium onion , peeled and cut into thin wedges

  3. 2 strip(s) orange zest , cut into thin slivers

  4. 2 clove(s) garlic , minced

  5. 1 tablespoon(s) extra-virgin olive oil

  6. 1/3 cup(s) pitted Kalamata olives , coarsely chopped

  7. 1 tablespoon(s) chopped fresh rosemary

  8. 1/4 teaspoon(s) salt

  9. Freshly ground pepper , to taste

  10. 1 1/4 pound(s) salmon fillet (about 1 1/2 inches thick) , skin removed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F. Combine tomatoes, onion, orange zest and garlic in a large roasting pan or on a large baking sheet with sides. Drizzle with oil and toss to coat.

  2. Roast, uncovered, stirring occasionally, until the tomatoes and onion are tender and beginning to brown on the edges, about 45 minutes. Remove pan from the oven. Increase oven temperature to 450°.

  3. Add olives and rosemary to the pan; season with salt and pepper. Clear four spaces in the pan and place a salmon piece in each. Spoon some of the tomato mixture on top.

  4. Roast until the salmon is opaque in the center, 10 to 15 minutes, depending on the thickness.

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