Sunday, May 31, 2015

Salmon with Pan-Roasted Tomatoes and Pinenut Gremolata


One of my favorite things about spring and summer is having the opportunity to buy fresh, local produce at the farmers market. The taste is so different than anything you'll find at the grocery store. Because of that, you can cook simply and the fresh ingredients bring all the flavor. Case in point - these roasted tomatoes. They're so sweet, they're almost like candy and they balance perfectly with the salty salmon. The pinenut gremolata adds a perfect lemony finish. If you don't like pinenuts, simply substitute almonds. Cheers!


1. Preheat oven to 450.
2. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Season salmon with salt and pepper on both sides. Cook for 3-4 minutes per side, or until lightly golden brown and flaky. Transfer to a serving platter and cover with foil.



3. Add 2 more tablespoons olive oil to the skillet along with the tomatoes. Cook for 2 minutes, stirring often, then transfer skillet to the oven the cook for 10 minutes longer.


4. Meanwhile, combine the pinenuts, lemon zest, parsley, garlic, salt and pepper in a food processor until crumbly. Transfer to a small bowl.


5. Finish tomatoes with fresh basil. Pour tomato mixture over the salmon and sprinkle with the gremolata mixture. Serve.





Salmon with Pan-Roasted Tomatoes and Pinenut Gremolata
Serves 4

All you need:
4 tablespoons olive oil, divided
4 salmon filets, skin removed
1/2 cup cherry tomatoes, halved
1/2 cup yellow cherry tomatoes, halved
10 basil leaves, chiffonade

2 tablespoons pinenuts, toasted
Zest of 1 lemon
1/4 bunch flat-leaf parsley
1 peeled garlic clove
Salt and pepper, to taste

All you do:
1. Preheat oven to 450.
2. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Season salmon with salt and pepper on both sides. Cook for 3-4 minutes per side, or until lightly golden brown and flaky. Transfer to a serving platter and cover with foil.
3. Add 2 more tablespoons olive oil to the skillet along with the tomatoes. Cook for 2 minutes, stirring often, then transfer skillet to the oven the cook for 10 minutes longer.
4. Meanwhile, combine the pinenuts, lemon zest, parsley, garlic, salt and pepper in a food processor until crumbly. Transfer to a small bowl.
5. Finish tomatoes with fresh basil. Pour tomato mixture over the salmon and sprinkle with the gremolata mixture. Serve.

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