This recipe is adapted from one found on EatingWell.com
Salmon pairs well with many things, but the blend of tomatoes, olives and garlic featured in this dish will absolutely bring about the Yummy Noises I always strive for.
I had to adapt EatingWell's recipe just a tad. As a member of the numerous seafood groups on the Net I have learned that salmon has been overcooked for decades. Since this is a sheet-pan meal I have modified their otherwise wonderful recipe to balance the cook times of fish and garnish. Enjoy!
Ingredients:
- 1 pint cherry tomatoes, halved
- ¼ cup Kalamata olives, quartered
- 2 tablespoons extra-virgin olive oil, divided
- 4 teaspoons minced garlic
- 1 tablespoon chopped fresh thyme
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 ¼ pounds salmon fillet, cut into 4 portions
Preheat oven to 400 degrees F.
Stir tomatoes, olives, 1 tablespoon oil, garlic, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a microwave safe bowl. Nuke the mix for 1-2 minutes depending on your unit's power.
Transfer the nuked mixture to half of a large rimmed sheet-pan. Brush the remaining 1 tablespoon
oil all over the salmon pieces; sprinkle with the remaining 1/4 teaspoon each
salt and pepper. Place on the empty side of the sheet pan. Bake until the
tomatoes have broken down and the salmon is just cooked through, 8-9 minutes. Serve the tomato mixture atop the salmon.
Pair with a second vegetable of choice like steamed fresh broccoli or green beans.
Blessed be... and happy cooking!