Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons. Place plum tomatoes in a shallow baking dish, drizzle with olive oil and scatter thyme sprigs over all. Roast until tomatoes are softened but still have their shape. This baked salmon recipe gets its flavor from the rich-tasting salmon and the savory topping of roasted cherry tomatoes. "It isn't necessary to season the salmon itself, as the tomatoes, thyme, and garlic create such a flavorful sauce.

Season with salt and black pepper to taste. In a large heavy skillet, melt the butter over medium-high heat. To make the salad, place the fennel in iced water to crisp up. You can cook Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons

1. Prepare 4 of plum tomatoes, quartered.
2. You need of Olive oil.
3. Prepare 8-10 sprigs of fresh thyme.
4. It's of Garlic powder (optional).
5. You need of Kosher salt and freshly ground black pepper.
6. You need 2 of salmon fillets (7-8 ozs each), about 1 1/2" at their thickest.
7. You need Handful of fresh dill sprigs.
8. Prepare 1 of lemon, cut in half.

Slow-roasted tomatoes are super-easy; we've made them a couple times - after they're done baking, turn off oven & let them sit until ready to serve. Place tomato mixture and tomato paste in a blender or food processor; process until smooth. Place tomato mixture in a saucepan over medium heat. Stir in broth; bring to a simmer.

Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons instructions

1. Preheat oven to 400° F. Place plum tomatoes in a shallow baking dish, drizzle with olive oil and scatter thyme sprigs over all. Season with salt and black pepper to taste. Roast until tomatoes are softened but still have their shape, about 15 to 20 minutes. Cover loosely with foil and set aside.
2. Reduce oven temperature to 350°F. Lay the salmon fillets skin sides down, with some space between them on a baking sheet or baking dish. Season with garlic powder (if using), salt and black pepper to taste and cover with dill. Squeeze half of lemon over all. Bake until firm, 15 to 20 minutes..
3. Meanwhile, slice the remaining lemon half into 1/4 inch slices. Heat a skillet over high heat. Film the bottom of the pan with olive oil and add lemon slices. Saute until brown on both sides, about 3 to 4 minutes total. Remove from heat and set aside..
4. Remove the aluminum foil from the tomatoes. Discard the herb sprigs. Place the tomatoes on a cutting board and roughly chop. Spoon chopped tomatoes into the center of each plate. Lay a piece of salmon over tomatoes and lay the lemon slices to the side of the salmon. Serve immediately..
5. Enjoy!.

Strain mixture through a sieve into a large bowl; discard solids. Return tomato mixture to saucepan over medium. Whole, chopped, crushed, plum…whatever type of tinned tomatoes you have on hand you can make so many different recipes with this pantry staple! These recipes are all simple, healthy and delicious. The key to pantry recipes is being flexible and using what you have.