Lemon-thyme salmon fillets
This easy 5-ingredient dish utilizes the classic combination of salmon and lemon for a flavorful entrée that’s ready in about 30 minutes. It is perfect for weeknights or if you’re in the mood from something that looks and tastes fancy but doesn’t require much effort. The grape tomatoes and shallot roast alongside the fish, becoming tender and sweet. For a pretty presentation, you can use a colorful mix of grape tomatoes. When the salmon flakes when pierced with a fork, that’s a good sign that it’s done. Serve this with a simple side salad drizzled with a lemon-infused dressing to complete the meal.
2 medium, minced
1 tsp, divided
Uncooked wild pink salmon fillet(s)
2 pound(s), with skin (five 5 1/3 oz pieces)
- Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
- Place tomatoes, shallot, and thyme on prepared baking sheet; sprinkle with 1/2 tsp salt. Coat with cooking spray and toss to coat. Roast 6 minutes.
- Push tomatoes to one side of baking sheet. Sprinkle salmon with remaining 1/2 tsp salt and place on other side of baking sheet. Roast until salmon fillets are just opaque in center and tomatoes are tender, about 10 minutes.
- Serving size: 1 fillet and few Tbsp tomatoes