One Pan Salmon And Cherry Tomato Bake With Lemon And Parsley Recipes

SLOW-BAKED SALMON AND CHERRY TOMATOES

Slow-Baked Salmon and Cherry Tomatoes image

Cooking the salmon at a low heat makes for tender meat and a vibrant hue. Set off the fish's decadence with a little basil and a burst of tangy-sweet tomatoes.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 50m

Number Of Ingredients 6

Ingredients

3 tablespoons extra-virgin olive oil
12 ounces cherry tomatoes, halved
1 clove garlic, smashed
2 sprigs fresh basil
Coarse salt and freshly ground pepper
4 skin-on wild-salmon fillets (each 6 ounces and 1 inch thick)

Steps:

Preheat oven to 350 degrees. In a 9-by-13-inch baking dish, toss together oil, tomatoes, garlic, and 4 basil leaves. Season with salt. Bake until tomatoes are just wilted, about 20 minutes. Remove from oven and reduce heat to 275 degrees.
Season salmon with salt and pepper; place, skin-side down, in dish with tomatoes. Spoon pan juices over fish and bake until just cooked through and a thermometer inserted into thickest part registers 120 degrees, about 15 minutes. Serve, sprinkled with remaining basil leaves.

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