Healthy Recipes

Salmon Roasted With Tomatoes and Olives Recipe

E-mail recipe

Print recipe

To save this recipe, register now!

Quick Info:

Servings

Nutritional Info (Per serving):

Calories: 372, Saturated Fat: 3g, Sodium: 585mg, Dietary Fiber: 3g, Total Fat: 20g, Carbs: 14g, Cholesterol: 90mg, Protein: 34g

Carb Choices: 1

Recipe Source:

Prep Time: 20 mins

Cook Time: 1 h

Total Time: 1 h 20 mins

Ingredients

• 2 pounds tomato(es), plum, ripe, stem ends trimmed, cut into thin wedges
• 1/2 medium onion(s), peeled and cut into thin wedges
• 2 slice(s) orange peel, cut into thin slivers
• 2 clove(s) garlic, minced
• 1 tablespoon oil, olive, extra-virgin
• 1/3 cup(s) olives, Kalamata, pitted, coarsely chopped
• 1 tablespoon rosemary, fresh, chopped
• 1/4 teaspoon salt
• pepper, black ground, to taste
• 1 1/4 pounds fish, salmon fillet, (about 1 1/2 inches thick), skin removed, cut into 4 portions

Preparation

1. Preheat oven to 400°F. Combine tomatoes, onion, orange zest and garlic in a large roasting pan or on a large baking sheet with sides. Drizzle with oil and toss to coat.

2. Roast, uncovered, stirring occasionally, until the tomatoes and onion are tender and beginning to brown on the edges, about 45 minutes. Remove pan from the oven. Increase oven temperature to 450°.

 

3. Add olives and rosemary to the pan; season with salt and pepper. Clear four spaces in the pan and place a salmon piece in each. Spoon some of the tomato mixture on top.

 

4. Roast until the salmon is opaque in the center, 10 to 15 minutes, depending on the thickness.