- 1 pint cherry tomatoes
- 1 clove of garlic, minced
- ½ of a small red onion, thinly sliced
- 4 fresh thyme sprigs
- ½ of a lemon, thinly sliced
- 3 tablespoons olive oil + additional for brushing the salmon
- 2 pounds skin-on or skinless salmon fillet
- hefty pinch of salt and pepper
Need some dinner inspiration?
Late summer tomatoes become even more decedent when roasted to absolute perfection. This salmon dish is a wonderful way to enjoy simple ingredients in one pot. Pair a Pinot Noir. Enjoy!
In a bowl toss together the cherry tomatoes, garlic, onion, thyme and lemon slices. Season with salt and pepper. Place the mixture in large cast iron skillet (big enough to hold the salmon) and place in the oven for 7 minutes.
While the tomatoes roast season the salmon with salt and pepper and brush with a little oil. After 7 minutes remove the tomatoes from the oven and use a wooden spoon to move them to the outer edges of the pan. Tuck the salmon between the tomatoes and use a spoon to dollop some over the fish. Bake until the tomatoes burst and the salmon is cooked through, about 12-15 minutes for medium-rare.
Recipe & Photo Amity Vineyeards
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