Roast Salmon and Tomato Vinaigrette

Mise En Place.

Let’s gather everything we need to make the Roast Salmon and Tomato Vinaigrette.

Equipment:

• Pie pan or plate or ziplock to marinate the salmon
• Sheet pan for roasting salmon and tomatoes
• Potato masher or fork for smashing the tomatoes
• Serving Platter

Ingredients:

• Trader Joes Frozen Atlantic Salmon Fillets. I swear by these. These salmon are so good and perfectly portioned for 4 people.
• Herbs de Provence. This has to be one of my favorite spice blends of all time! HDP is an aromatic blend of thyme, marjoram, savory, rosemary, basil, sage and lavender. Do not be wary of the lavender, it goes beautifully with the salmon ( its also amazing on chicken;-) )
• Garlic cloves. Garlic is pungent and spicy when raw, mellows out when cooked.
• Lemon juice and zest. Lemon adds flavor and helps to tenderize as well. It also brightens up the dish.
• Kosher salt. coarser than table salt and has no iodine. Perfect for cooking.
• Extra Virgin Olive Oil. Adds flavor and balance to all the lemon and tomatoes.
• Crushed red pepper. Adds heat, completely optional
• Cherry tomatoes. Sweet and tart in flavor. You can sub in grape tomatoes or tomatoes on the vine.
• Red onion. A little sweet and very pungent.
• Parsley. Leafy herb, brightens up the dish, tastes slightly like lemon.
• Black pepper. Gives off subtle heat and depth.

Let’s make Roast Salmon and Tomato Vinaigrette!

This dish is simple enough to make any night, not just on Thanksgiving. First things first, thaw out the salmon. Read the instructions on the package, theres a quick thaw and an overnight thaw. Pick whatever suits your needs. This recipe is fool proof no matter what.

Combine all the ingredients for the marinade (HDP, garlic, lemon juice, zest, kosher salt, evoo, crushed red pepper) and make sure the salmon is well coated. Set it aside. The salmon will marinate while the tomatoes roast. 15 minutes is all the marination time this salmon needs. After the 15, make a few wells on the sheet pan and add the salmon. Roast till done, 6-8 minutes. 6 minutes is more on the medium side and 8 is well done.

Remove the salmon from the sheet pan. Let the beauties rest on your serving platter. Smash the tomatoes with a potato masher or fork and Make the Vinaigrette right on the sheet pan. I mean why dirty more plates?? amirite? Just add the rest of the ingredients (red onion, white wine vin, parsley), mix and adjust the flavor with kosher salt and black pepper. Spoon the tomato vinaigrette over the roast salmon and serve alongside my fave side dish, Tostones 😉

Not making it today? Prep it.

This recipe is very easy to prep ahead.

1. Thaw the salmon on the sheet pan the night before you plan on making it.
2. Make the marinade up to 5 days in advance.
3. Wash, thoroughly dry and store the tomatoes on your kitchen counter up to 3 days in advance.
4. Wash, thoroughly dry and store the parsley loosely wrapped in paper towels, placed in ziplock bags and in the refrigerator up to 5 days in advance.