Sheet Pan Salmon with Roasted Tomatoes and Spinach

Name: Sheet Pan Salmon with Roasted Tomatoes and Spinach
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 serving
Ingredients: 1 quart cherry tomatoes; 2-3 Tablespoons of olive oil; salt to taste; 10 sprigs fresh thyme; 1 teaspoon dried minced onion; 4 6- oz pieces of salmon; 6 ounces fresh spinach

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Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
4
Calories
405 kcal
Course
Main Course
Cuisine
American

Sheet Pan Salmon with Roasted Tomatoes and Spinach

Holly Espinosa

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Easy to make in a single pan, Sheet Pan Salmon with Roasted Tomatoes and Spinach serves up the best of fall. Just add bread for a complete meal.

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Ingredients

Servings

1 quart cherry tomatoes
2-3 Tablespoons of olive oil divided
salt to taste
10 sprigs fresh thyme leaves only, or ½ teaspoon dried thyme
1 teaspoon dried minced onion
4 6- oz pieces of salmon
6 ounces fresh spinach

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Instructions

Halve cherry tomatoes (see note). Place in a 9 x 13 baking pan, drizzle with olive oil and salt and roast at 400F for about 30 minutes until tomatoes are just starting to shrink and caramelize. If too many juices are released, drain the roasting pan halfway through the cook time.
Remove pan from the oven, push tomatoes to the side, then add salmon. Drizzle fish with olive oil and salt. Sprinkle fresh thyme and dried minced onion over both fish and tomatoes. Bake for another 10-15 minutes until fish is done (will vary with thickness)
When fish is done add fresh spinach to the pan, stirring into the tomatoes and place the pan back in the oven for 1-2 minutes, until spinach is just wilted. Serve with bread or other starch for a complete meal.