Sheetpan Salmon with Roasted Tomatoes and Garlic
Fool-proof salmon topped with a rustic sauce made with roasted tomatoes and garlic.
Equipment
- 1 sheetpan
- tinfoil
Ingredients
- 24 oz salmon filets
- 1 pint cherry tomatoes
- 6 whole garlic cloves
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dried parsley
- 2 1/2 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
Instructions
- Preheat your oven to 425 degrees F (218 degrees C). Using an 18 inch long piece of foil, fold in half and fold up to create a rim about 1 inch high around the entire border, making a mini baking sheet.
- Place the foil mini baking sheet onto a larger rimmed baking sheet and add your tomatoes and garlic to the mini baking sheet. Add salt, pepper, dried parsley, olive oil and balsamic vinegar to the tomatoes and garlic.
- Roast the tomato and garlic mixture for 10 minutes. Remove from oven and set the oven to broil.
- Place an additional piece of parchment on the baking sheet next to the tomatoes and garlic. Arrange the salmon on the parchment and season lightly with salt and pepper.
- Return the entire baking sheet of salmon and tomatoes to the oven using the center rack on broil for 7-9 minutes, depending on the thickness of your salmon.
- Remove from oven and allow the tomatoes and garlic to cool for 5 minutes. Gently transfer your tomatoes and garlic to a small bowl and mash with a fork.
- Top the cooked salmon with the roasted tomato garlic sauce and enjoy!
Notes
- Be careful when mashing your tomatoes. The steam can build up when cooking and if they do not burst during the cooking process, they can explode when pressure is applied. Try gently stabbing any tomatoes that haven't burst while cooking with a fork, then mash.
- To ensure your salmon cooks evenly, remove from the refrigerator 30 minutes prior to cooking to bring the temperature up just a little.