Roasted Garlic Tomato Salmon Filet
You may prefer the tomatoes a bit charred. Keep an eye on them and remove from oven when they are roasted to your liking.
Ingredients
- 1.5 pound salmon filet, washed and dried
- 1 pound cherry or baby heirloom tomatoes, cut in half
- 3 Tbsp crushed garlic
- 1/4 cup olive oil plus some to drizzle
- 1/4 shaved aged Parmesan cheese, like Modena or Reggiano
- Chopped basil to garnish
Instructions
- Preheat oven to 450 degrees.
- Line a baking sheet with foil and drizzle olive oil, enough to coat the bottom of the sheet. Add tomatoes, garlic, 1/4 cup olive oil, and salt and pepper to taste. Toss with hands, then place in oven for about 35-40 minutes—stirring about midway through. When tomatoes are done and have caramelized, remove from oven and set aside.
- Reduce the oven temperature to 425 degrees.
- On a baking sheet, drizzle olive oil to prevent salmon from sticking. Lay the washed and dried fillet on the sheet, then evenly spread the roasted tomatoes on top and sprinkle with Parmesan cheese shavings. Bake for 10-12 minutes.
- Don’t overcook the salmon. Use the back of a spatula to press down on the salmon to feel if it’s cooked. If the spongy feeling is gone, and the salmon is firm, then it is cooked!
- Remove salmon from oven and serve warm with fresh basil to garnish.