Summer means simplicity.
This recipe practically screams summertime. Flaky roasted fish? Check. Juicy, wrinkly roasted tomatoes? Check. A side of roasted okra? Double check.
I wanted to grill the salmon but my grill was malfunctioning, so I went for this instead. And, boy, was that the right choice! The shallots and garlic sink into the flavor of the salmon, and it’s all just so…simple.
Preheat the oven to 400 F.
Mince or shave the shallots and garlic, and slice some of the grape tomatoes in half.
Line a baking dish with parchment paper and add the tomatoes, garlic, and shallots, and some fresh-snipped basil if you have it.
Then drizzle everything with olive oil, a little salt and pepper, and roast uncovered for 15 minutes.
Remove the pan and place the salmon fillets in the pan, then sprinkle with some salt and pepper.
Cook for another 15-18 minutes.
Serve hot, with delicious vegetables. Not so great as leftovers (which is true of salmon in general).
Roasted Salmon with Shallots & Tomatoes
- Wild salmon, 2 individual portions
- 1 1/2 pints of cherry or grape tomatoes
- 2 shallots, thinly sliced
- 3 cloves of garlic, shaved
- Olive oil, salt, pepper
- Optional: fresh basil, pesto
- Preheat oven to 400 F.
- Into a baking dish add the tomatoes,some fresh snipped basil, garlic and shallots, drizzle everything with olive oil, a little salt and pepper and roast uncovered for 15 minutes
- Place salmon, skin side down on tomato-shallot mixture.
- Sprinkle with a tiny bit of salt and pepper.
- Roast uncovered 15 to 18 minutes depending on how thick your fish is.
- Place dollops of basil pesto on cooked fish when finished, and garnish with lemon zest. (optional)
Original recipe from Proud Italian Cook