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Roasted Salmon and Tomatoes with Caramelized Lemons

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Roasted Salmon and Tomatoes with Caramelized Lemons
Adapted from Food Network Favorites: Recipes from Our All-Star Chefs

Serves 2

4 plum tomatoes, quartered
8 to 10 sprigs fresh thyme
2 (6 oz each) wild salmon fillets, about 1 ½ inches at their thickest point
Handful fresh dill sprigs
1 lemon, cut in half

  • 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 in a preheated 400-degree oven about 15 to 20 minutes, until tomatoes are softened but still retain their shape. Cover loosely with foil or bowl and set aside.
  • Reduce oven temperature to 350 degrees. Lay salmon fillets, skin sides down, with some space between them on a baking sheet or baking dish.
  • Season with salt and black pepper to taste and cover with dill.
  • Squeeze ½ of lemon over all.
  • Bake until firm, 15 to 20 minutes.
  • Meanwhile, slice remaining lemon half into ¼-inch slices. Heat a skillet over high heat. Film bottom of pan with olive oil and add lemon slices. Sauté until brown on both sides, about 3 to 4 minutes total. Remove from heat and set aside.
  • Uncover tomatoes. Discard herb sprigs. Place tomatoes on a cutting board and roughly chop. Spoon chopped tomatoes into center of 2 plates. Lay a piece of salmon over tomatoes and lay lemon slices to side of salmon. Serve immediately.


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