Recipe: Roasted Wild Salmon with Cherry Tomato-Caper Sauce
I squeezed lemon juice over the cooked salmon and served it over a bed of orzo tossed with olive oil and a tad of garlic. If I was serving this to guests, I might have brushed a little butter over the cooked salmon, for their added eating pleasure. Faster than fast food? Really.
Yield: 4 servings
Active Time: 10 minutes
Roast Time: 12-16 minutes, depending on salmon degree of doneness
- 1 (2 pound) salmon fillet, center cut preferred
- 3 tablespoons extra virgin olive oil
- 2 cups cherry or grape tomatoes, washed
- 1/2 lemon
- 1 1/2 tablespoon capers
- 1/2 teaspoon minced garlic
- 1/2 cup torn basil
1. Preheat oven to 400 degrees.
2. Line a baking sheet (large enough to fit the salmon and tomatoes) with lightly oiled foil. Place salmon on center of baking sheet and brush with 1 tablespoon olive oil; season with kosher salt and freshly ground pepper. Toss cherry tomatoes with remaining olive oil and lightly season with kosher salt. Arrange tomatoes in a single layer around salmon.
3. On center rack of oven, roast salmon and tomatoes until salmon is cooked to desired level of doneness. You may check by pricking the center of the fillet with a fork.
4. Squeeze lemon juice over baked salmon. Place roasted tomatoes in a small bowl and toss with capers, garlic and basil. Serve over salmon.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on July 27, 2011.