Fresh ingredients like basil, lemons and later summer cherry tomatoes, shine in this easy dish that is so easy to make………and yet, your family and friends will be impressed for such and elegant meal!⠀
Serves 4 to 6
For the Salmon:
One whole salmon fillet, with skin on, 2 – 2.5 pounds
1/2 lemon, sliced
2 tablespoons extra virgin olive oil⠀
2 tablespoons fresh basil, finely minced
2 tablespoons fresh marjoram leaves⠀
1 tablespoon fresh oregano leaves
1 tablespoon fresh thyme leaves
1 clove garlic, finely minced⠀
Kosher salt, to taste⠀
Freshly ground black pepper⠀
1/4 bunch whole fresh basil, for garnish
Lemon slices, for garnish
For the Roasted Cherry Tomato Relish:
3 pints cherry tomato⠀
3 cloves garlic, minced
1 small shallot, minced
A few sprigs fresh thyme
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 small red onion, diced
1 teaspoon balsamic vinegar ⠀
1 small bunch basil, cut into chiffonade⠀
For the Relish:
Preheat oven to 450° F.
Toss cherry tomatoes, garlic, shallot and thyme with olive oil on a rimmed baking sheet. Season with salt and pepper. Spread the tomato mixture out in a single layer and roast, tossing once, until tomatoes are blistered and beginning to burst, 20–25 minutes. Let cool and set aside.
Add the tomato mixture to a large bowl, along with the red onion, balsamic vinegar and basil. Toss the ingredients. Taste and adjust the seasoning as needed with salt and pepper. Set aside.
For the Salmon:
Preheat the oven, set to broiler.
Line a baking sheet with parchment paper.
Using clean paper towels, pat the salmon dry and place on the prepared baking sheet.
In a small bowl, mix the dried herbs and garlic powder with the olive oil. Rub the seasoning mixture all over the salmon.
Place the salmon in the oven and cook under the broiler for about 3 minutes.
Remove the salmon from the oven and reduce the oven temperature to 300° F. Place the lemon slices over the salmon and return it to the oven and cook for another 8 to 10 minutes or until the salmon is easily flaked with a fork, depending on the thickness of the fish and the temperament of the oven. Be careful in not to overcook the salmon.
To serve, carefully lift the salmon along with the parchment paper and place on a large serving platter. Top the salmon with the roasted cherry tomato mixture, and garnish with lemon slices and fresh basil leaves.
This recipe is so versatile that any thick fillet or fish steak can be used in the place of salmon. Excellent substitutes are swordfish and halibut.
All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.
Thank you so much!
You must be logged in to post a comment.