Roasted Salmon and Tomatoes with Caramelized Lemons
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hours
Ingredients
- 2 Vital Choice wild Alaskan salmon fillets (6 ounces each), about 1 ½ inches at their thickest point
- 4 plum tomatoes, quartered
- Vital Choice extra virgin olive oil
- 8 to 10 sprigs fresh thyme
- Sea salt and organic black pepper, to taste
- Handful fresh dill sprigs
- 1 lemon, cut in half
Instructions
- 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 for 15 to 20 minutes, until tomatoes are softened but still retain their shape. Cover loosely with foil 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.