ROASTED SALMON & GRAPE TOMATOES
Doesn't this sound good? It does to me so I am putting the recipe here for safe-keeping. There are few ingredients and several variations, too. Recipe from Woman's Day magazine.
Provided by Lorraine of AZ
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F. Line a rimmed baking pan with non-stick foil.
- Toss tomatoes, one tablespoon of the thyme, olive oil, 1/8 teaspoon each salt and pepper together on prepared baking pan. Roast 10 minutes.
- Remove from oven. Push tomato mixture to one side of pan. Add salmon to other side. Sprinkle salmon with remaining 1/8 teaspoons each salt and pepper and remaining 1/2 tablespoon of thyme. Roast 10 minutes or until salmon is just cooked through and tomatoes are tender.
- To serve: spoon tomatoes and juices over salmon.
- VARIATIONS;.
- 1. Substitute swordfish steaks for the salmon.
- 2. Add some minced garlic to the tomato mixture.
- 3. Omit thyme. Roast some fresh corn kernels along with tomatoes and stir in some chopped cilantro at the end.
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