Name: Roasted Salmon w Tomato Jam
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 salmon fillets (skin-on); 300g cherry tomatoes; 2 cloves garlic (smashed); 1 tbsp honey; 1 tbsp balsamic vinegar; Fresh thyme sprigs; Extra virgin olive oil; Salt and black pepper

Recipes

Roasted Salmon w Tomato Jam

By littlelane

Pan-seared salmon served alongside a sweet-tangy Italian tomato jam made with datterini tomatoes, capers, a touch of honey, and EVOO. The jam can be made ahead and refrigerated, making weeknight assembly effortless. Rich fatty salmon paired with bright, jammy tomato is a classic Italian coastal combination restaurant-worthy with minimal effort and just 30 minutes of cooking time.

LL

Written by

littlelane

Ingredients list:

5 cloves of garlic
2 tbsp capers
Bunch of parsley (stem and leaf)
1 can of cherry tomatoes
Small bunch of basil
3 fillets of salmon
Olive oil
EVOO
Lemon wedge

Directions:

Difficulty: Easy
Feeds: 3 people
Cooking time: 45 minutes

Prep the Aromatics: Finely mince the garlic and capers.
Prepare the Parsley: Separate the parsley leaves from the stems.
Infuse the Oil: In a pan, heat olive oil and add the garlic and parsley stems. Let it gently infuse the oil.
Add Tomatoes and Herbs: Add the cherry tomatoes, capers, and basil to the pan. Be careful not to pop the cherry tomatoes.
Cook the Sauce: Let the mixture cook for about 15 minutes until it reaches a jammy consistency. Remember to remove the parsley stems and basil.
Season the Salmon: Season your salmon fillets with salt and pepper.
Cook the Salmon: In a separate pan, heat olive oil. Add the salmon fillets, starting with the skin side down. Let it come up to temperature slowly.
Finish Cooking: Cook the salmon skin side down for about 90% of the time, then flip it. Turn off the heat and let the residual heat finish cooking the salmon.
Rest the Salmon: Let the salmon rest for at least 5 minutes before serving.
Serve: Plate the salmon, top with the tomato jam, drizzle with extra virgin olive oil, and serve with a wedge of lemon.