Garlic & Herb Roasted Salmon with Blistered Tomatoes / by Judy Kim

by Judy Kim


Garlic & Herb Roasted Salmon with Blistered Tomatoes

Yield: 4 servings

It's the beginning of the year and I know everyone is trying to start the year off right with some healthy habits. This quick recipe is Paleo and great for a general low carb diet. There is no reason to sacrifice on flavor in a low carb meal. This go to garlic and herb sauce is such a winner and will keep your salmon tender. You can try it on any protein. A lot of marinades have sugar, but you won't miss it. These amazing blistered tomatoes create such a sweetness. They taste like little caramelized tomato candies.

Since this is so quick and easy, I'm going to try this roasting method with other kinds of fish and different marinades. I'll let you know what I come up with. But for the time being, this is fantastic for lunch or dinner. Pair it with a green salad for lunch. For dinner try some whole grains or if you want to keep it low carb try cauliflower rice. 

INGREDIENTS

2 tablespoons extra-virgin olive oil

2 cloves of garlic, minced

1/8 teaspoon cayenne

1 teaspoon lemon juice

1/4 cup chopped fresh parsley, more for garnish

Kosher salt

1 salmon fillet (2 pounds), skin on

Large bunch of cherry tomatoes on the vine

1 lemon, sliced into 1/4-inch wheels

Flaky sea salt

DIRECTIONS

  1. Preheat oven to 450° F. 
  2. In a small mixing bowl, combine olive oil, garlic, cayenne, lemon juice, parsley and 1/2 teaspoon salt. 
  3. Line a sheet pan with parchment paper. Place salmon fillet skin side down in the center. Season fish with 1/2 teaspoon salt. Arrange tomatoes and slices of lemon around the salmon and drizzle with the garlic and herb mixture.
  4. Roast in oven for 8 minutes at 450°F until salmon is just cooked through. Increase temperature and broil for 5 minutes or until tomatoes are just blistered and lemons have a slight char.
  5. Arrange on a large platter and garnish with chopped parsley and a sprinkle of sea salt. Serve immediately.

 

Adapted recipe originally published for the column " Insanely Easy Weeknight Dinners" on Delish.com.