Sheet Pan Salmon and Tomatoes with Gremolata
4 people
00h 30
00h 15
Sheet pan salmon with tomatoes and red onion is pretty effortless to whip up but tastes like so much more. ButcherBox.ca's wild Sockeye salmon filets, covered with lemony, garlicky gremolata and cooked with piles of red onion and cherry tomatoes, the whole dinner is simply bursting with flavour.
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Ingredients and Method
Ingredients
- 4 pcs ButcherBox.ca wild Sockeye samon fillets
- 1 red onion, diced
- 2 pints cherry tomatoes
- 4 tbsp extra virgin olive oil, divided
- to taste salt and freshly ground black pepper
- 1/2 cup fresh Italian parsley, chopped
- 1 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 3 garlic cloves, minced
Method
- Preheat oven to 400 F
- Prepare the gremolata: in a medium glass bowl combine parsley, lemon zest, lemon juice, mince garlic, 3 tbsp olive oil and whisk together to mix well. Season with salt and pepper, set aside to allow flavours to blend.
- Arrange the salmon fillets on one end of a large rimmed baking sheet. Divide gremolata, to spread over all the fillets, spread it around so it covers the tops of the fillets. Ensure to preserve some juice in the bowl.
- In that same bowl, toss cherry tomatoes and diced onion to coat with gremolata juices. Add 1 tbsp olive oil and toss again to coat. Season with salt and pepper.
- Spread tomato and onion mixture to form a single layer on other end of baking sheet from salmon fillets.
- Roast in preheated oven until salmon is cooked through- opaque and flakes easily with a fork, about 12 - 15 minutes.
- **If the tomatoes and onions need a bit more time, move salmon to a plate and roast tomatoes and onions a bit longer.
- Serve immediately, alone or accompanied by a crisp green salad.
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