Salmon with Rosemary, Roasted Tomatoes, Scallions, and Thyme
In this dish, salmon is baked with olive oil, fresh rosemary, and lemon and served with roasted cherry tomatoes and scallions. I left the stems on the tomatoes for a more rustic touch.Serves 2-4
Ingredients
- 1 pound salmon filet
- 2 tablespoons fresh rosemary needles , finely chopped
- 6 tablespoons extra virgin olive oil
- 1 lemon , thinly sliced and cut in half
- 1 cup cherry tomatoes
- 1 scallion , thinly sliced
- Leaves from one fresh thyme sprig
- Sea salt and freshly ground black pepper
- Extra virgin olive oil for serving
Instructions
- Preheat the oven to 350°F.
- Add the tomatoes and scallions to a small baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil over the top and sprinkle with salt. Place in the oven and bake for 20 minutes. Remove from the oven and transfer the tomatoes and scallions to a warm dish. Set aside.
- Add the additional 5 tablespoons olive oil and rosemary to a small bowl. Season with salt and pepper and whisk to combine.
- Put the salmon filet in a small baking dish. Drizzle the olive oil and rosemary mixture over the top of the filet. Arrange the lemon slices on top of the salmon. Sprinkle with a little sea salt, place in the oven, and bake for 25 minutes, or until just cooked through. Remove from the oven.
- Divide the salmon into pieces and place on individual plates, along with the lemon slices and roasted tomatoes and scallions on the side. Sprinkle with the thyme and drizzle a little extra virgin olive oil over the top. Serve immediately.
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