Sheet Pan Salmon with Tomatoes and Red Onion
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
176 kcal
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Course
Main Course
Sheet Pan Salmon with Tomatoes and Red Onion
Description
The recipe starts by preparing a gremolata made of chopped flat-leaf parsley, grated lemon zest, fresh lemon juice, minced garlic, and olive oil, seasoned with salt and pepper. This herbaceous mixture is spread over skinless, pin-bone removed salmon fillets placed on one side of a rimmed baking sheet. Red onions and cherry tomatoes are tossed in the leftover gremolata, drizzled with additional olive oil, seasoned, and spread on the other side of the same sheet. Roasting at 400°F until the salmon is cooked through and vegetables are softened melds the flavors together.
The salmon finishes with a bright, herby note from the gremolata, while the tomatoes and onions become tender and slightly caramelized during roasting. The method ensures minimal dishes and even cooking by roasting fish and vegetables together. If the vegetables need longer cook time for softness, they can be roasted separately after removing the cooked salmon.
This one-pan meal is convenient for a light but flavorful lunch or dinner and pairs well with a simple grain or leafy salad to balance the richness of the fish and the brightness of the gremolata-tossed tomatoes and onions.
Ingredients
For the gremolata
- 1/2 cup parsley chopped fresh flat-leaf
- 1 tablespoon lemon preferably organic, zest, grated
- 2 tablespoons lemon juice fresh
- 3 garlic pressed through a garlic press or minced, cloves
- 3 tablespoons olive oil
- salt freshly ground
- black pepper freshly ground
For the salmon
- 4 (4-ounce) salmon pin bones and skin removed, fillets
- 1 (8 oz) red onion diced
- 2 pints cherry tomato
- 1 tablespoon olive oil
- salt freshly ground
- black pepper freshly ground
Instructions
Make the gremolata
- Preheat oven to 400°F (200°C).
- In a medium bowl, combine the parsley, lemon zest, lemon juice, garlic, and olive oil and mix well. Season to taste with salt and pepper.
Cook the salmon
- Arrange salmon fillets on one end of a rimmed baking sheet. Divvy the gremolata among them, using a spoon spread it around and coat the tops of the fish.
- In the same bowl used to make the gremolata, toss the onion and tomatoes, stirring to lightly coat with leftover gremolata. Drizzle in olive oil and toss, making sure the last of the gremolata has coated the tomatoes and onions. Season to taste with salt and pepper.
- Spread tomatoes and onions on the other end of the baking sheet. Roast until the onions and tomatoes are soft and the salmon is cooked through, 12 to 15 minutes.☞ TESTER TIP: If your tomatoes and onions are still more firm than you prefer once the salmon is cooked through, move the salmon to a plate and return the tomatoes and onions to the oven for 5 minutes more.
- Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 176kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 32mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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