Sheet Pan Salmon with Tomatoes and Red Onion
I love the huge flavor you get from roasting the cherry tomatoes, and how the heat of the oven mellows out the red onion, making this effortless sheet pan salmon a superb dinner.
Ingredients
For the gremolata
- 1/2 cup chopped fresh flat-leaf parsley
- 1 tablespoon grated lemon zest, preferably organic
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, pressed through a garlic press or minced
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
For the salmon
- 4 (4-ounce) salmon fillets, pin bones and skin removed
- 1 (8 oz) red onion, diced
- 2 pints cherry tomatoes
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
Instructions
Make the gremolata
- Preheat oven to 400°F (200°C).
- In a medium bowl, combine the parsley, lemon zest, lemon juice, garlic, and olive oil and mix well. Season to taste with salt and pepper.
Cook the salmon
- Arrange salmon fillets on one end of a rimmed baking sheet. Divvy the gremolata among them, using a spoon spread it around and coat the tops of the fish.
- In the same bowl used to make the gremolata, toss the onion and tomatoes, stirring to lightly coat with leftover gremolata. Drizzle in olive oil and toss, making sure the last of the gremolata has coated the tomatoes and onions. Season to taste with salt and pepper.
- Spread tomatoes and onions on the other end of the baking sheet. Roast until the onions and tomatoes are soft and the salmon is cooked through, 12 to 15 minutes.
☞ TESTER TIP: If your tomatoes and onions are still more firm than you prefer once the salmon is cooked through, move the salmon to a plate and return the tomatoes and onions to the oven for 5 minutes more.
- Serve immediately.
Nutrition
Serving: 1serving | Calories: 176kcal | Carbohydrates: 11g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 32mg | Fiber: 2g | Sugar: 6g