Salmon Roasted with Tomatoes And Olives
.
Yield
4 servingsPrep
10 minCook
60 minReady
115 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
italian plum (roma) tomatoes
ripe, stem ends trimmed, cut into thin wedges |
|
| ½ | medium |
onions
peeled and cut into thin wedges |
|
| 2 | strips |
orange zest
cut into thin slivers |
*
|
| 2 | cloves |
garlic
minced |
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| ⅓ | cup |
kalamata olives
pitted, coarsely chopped |
*
|
| 1 | tablespoon |
rosemary leaves
chopped fresh |
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 1 ¼ | pounds |
salmon fillets
about 1 1/2 inches thick), skin removed, cut into 4 portions |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
italian plum (roma) tomatoes
ripe, stem ends trimmed, cut into thin wedges |
|
| 0.5 | medium |
onions
peeled and cut into thin wedges |
|
| 2 | strips |
orange zest
cut into thin slivers |
*
|
| 2 | cloves |
garlic
minced |
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 79 | ml |
kalamata olives
pitted, coarsely chopped |
*
|
| 15 | ml |
rosemary leaves
chopped fresh |
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 567 | g |
salmon fillets
about 1 1/2 inches thick), skin removed, cut into 4 portions |
|
Directions
Preheat oven to 400°F. Combine tomatoes, onion, orange zest and garlic in a large roasting pan or on a large baking sheet with sides.
Drizzle with oil and toss to coat.
Roast, uncovered, stirring occasionally, until the tomatoes and onion are tender and beginning to brown on the edges, about 45 minutes.
Remove pan from the oven. Increase oven temperature to 450°.
Add olives and rosemary to the pan; season with salt and pepper.
Clear four spaces in the pan and place a salmon piece in each.
Spoon some of the tomato mixture on top.
Roast until the salmon is opaque in the center, 10 to 15 minutes, depending on the thickness.
