Salmon Roasted with Cherry TomatoesCourse: DinnerCuisine: AmericanDifficulty: easy
I love this dish. It is great for late summer dining. Salmon is a favorite fish and we are lucky to have access to local salmon. This dish is the essence of summer and Northern California Cuisine. Local wild salmon, fresh corn, tomatoes and zucchini makes this a delicious late summer dish. Everything tastes better when eaten in season and at its peak. My kids enjoy this as they tend to be more white fish fans but there are a few salmon dishes that they love and this is one. I serve this with brown rice or white Basmati rice.
2 garlic cloves
1 Tablespoon grated lemon zest
2 tablespoon lemon juice
Kosher salt and fresh ground pepper
1 Tablespoon minced fresh lemon thyme
1 teaspoon minced fresh rosemary
3 Tablespoons lemon extra virgin olive oil
4 salmon fillets, skinned and boned
2 Tablespoons salted butter
2 cups fresh corn kernels, cut off the cob
1 small red pepper, seeded and sliced thin
2 zucchini, sliced thin
2 crook neck squash, sliced thin20 red or mixed cherry tomatoes, sliced in half
2 Tablespoons snipped chives
Sliced lemon for garnish
- In a small bowl, combine garlic, lemon zest, and juice, salt, pepper, 2 teaspoons of thyme and rosemary.Whisk together to emulsify. Place salmon in a glass baking dish and pour marinade over. Cover, refrigerate and turn the fish over a couple times for two hours.
- Preheat oven to 400. In a lg castiron sautere pan, add the corn, peppers, zucchini, squash, remaining thyme, and salt and pepper. Saute until lightly browned, about 4 min.
- Remove salmon from the marinade and place on top of hot vegetables.Add the tomatoes to the skillet. Place the skillet for 10 minutes. Garnish with chives and serve with jasmine rice.