Salmon Fillet With Thyme And Roasted Tomatoes Food

SLOW-BAKED SALMON WITH LEMON AND THYME

Steps:

• Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
• Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.

SALMON WITH TOMATOES

Steps:

• In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.
• Heat the garlic oil in a skillet over medium heat. Season the salmon with salt, pepper, dill, and paprika, and cook in the hot oil 1 to 2 minutes on each side, until tender enough to break apart. Break salmon into cubes with a spatula or fork. Mix in the tomatoes, garlic, and lemon juice. Continue cooking until salmon is easily flaked with a fork.
• Mix the parsley, Parmesan cheese, butter, and hot pepper sauce into the skillet, and continue cooking 1 to 2 minutes, until well mixed. Serve over the cooked rice.

SALMON FILLET WITH THYME AND ROASTED TOMATOES

Steps:

• Preheat oven to 300 degrees. Slice the tomatoes very thin and place them on an oiled roasting dish. Roast for 30 minutes to an hour, or until they begin to shrivel and get brown around the edges. Remove from the oven, scrape up with a spatula and set aside. They will not hold their shape but this does not matter.
• Preheat broiler. Sprinkle the salmon fillet with the lemon juice and olive oil and season to taste. Broil for six minutes on each side or until the fish is done as you like it. Sprinkle with thyme and tomato pieces and serve.

ROASTED SALMON SERVED WITH ROASTED PLUM TOMATOES AND CARAMELIZED LEMON SLICES

Steps:

• Preheat oven to 400 degrees F.
• Place plum tomatoes in a shallow baking dish, drizzle with olive oil and scatter thyme sprigs over all. Season with salt and pepper. Roast until tomatoes are softened but still have their shape, about 15 to 20 minutes. Cover loosely with foil and set aside.
• Reduce oven temperature to 350 degrees F.
• Lay the salmon fillets skin side down with some space between them on a baking sheet or baking dish. Season with salt and pepper and cover with dill. Squeeze 1/2 of the lemon over all. Bake until firm, 15 to 20 minutes.
• Meanwhile, slice the remaining lemon half into 1/4-inch slices. Heat a skillet over high heat. Film the bottom of the pan with olive oil and add lemon slices. Saute until brown on both sides, about 5 to 7 minutes total. Remove from heat and set aside.
• Remove the aluminum foil from the tomatoes and discard the herb sprigs. Place the tomatoes on a cutting board and roughly chop.
• Spoon chopped tomatoes into the center of each plate. Lay a piece of salmon over the tomatoes and lay the lemon halves to the side of the salmon. Serve immediately.

HERBED SALMON FILLETS WITH SUN-DRIED TOMATO TOPPING

Steps:

• Pre-heat oven to 400°F and adjust oven rack to center of oven.
• Lightly grease a small oven-proof baking dish (large enough to fit the fillets in one layer).
• In a small flat bowl (large enough to accomodate one salmon fillet, or use a piece of wax paper instead), combine the sea salt, pepper, basil, thyme, rosemary and bread crumbs.
• Press the TOP of each fillet (not the skin side) into the crumb mix, then place each in the baking dish (skin side down).
• Sprinkle the remaining crumb mix over the salmon, dividing equally, and pressing lightly into the samon.
• Drizzle with 2 tsp olive oil.
• Bake in oven just until fish flakes when tested in the center, about 8-12 minutes, depending on the thickness of your fish.
• As the fish is baking, heat the remaining 2 tsp oil in a 10-inch non-stick skillet over medium heat; add shallots and saute, stirring constantly, until lightly golden, about 1 minute.
• Add lemon juice, wine, and sun-dried tomatoes, and cook until "sauce" is reduced to about 1/2 cup, about 2 minutes-watch this carefully, it goes quickly!
• Spoon tomatoes and "sauce" over the salmon and serve immediately.

SALMON FILLETS WITH FRESH TOMATOES

Steps:

• Heat oven to 450 degrees.
• Cut 4 square pieces of parchment paper or foil.
• and coat each with cooking spray.
• In medium bowl, combine the garlic, tomatoes, onions, oil, lemon rind, dill, parsley and capers.
• Season with the salt and pepper.
• Mix well.
• Place each fillet on the prepared parchment paper or foil.
• Top with equal amounts of tomato mixture.
• For each packet, bring 2 opposite edges of paper or foil together over the top of the fish and fold over several times.
• Twist each of the open ends to close the packet and make a tight seal.
• Place the packages on a baking sheet.
• Bake for 10 minutes for every 1 inch of thickness of fish, or until the center portion of the fish flakes easily when tested with a fork.

SALMON FILLETS WITH LEMON-THYME SAUCE

Steps:

• Preheat oven to 375°F. Arrange salmon on baking sheet and season with salt and pepper. Bake until just cooked through, about 20 minutes.
• Meanwhile, boil next 5 ingredients in heavy medium saucepan over high heat until mixture is reduced to generous 1/2 cup, stirring occasionally, about 12 minutes. Strain sauce into heavy small saucepan, pushing hard on solids to release as much liquid as possible. Set saucepan over very low heat and whisk in butter 1 piece at a time. Whisk in lemon juice; season sauce to taste with salt and pepper.
• Transfer salmon to plates. Spoon sauce over and serve.

BAKED SALMON WITH BASIL AND LEMON THYME CRUST

Steps:

• Rub 1/2 teaspoon olive oil over the salmon and season lightly with salt and pepper. Transfer salmon to the center of the grill pan.
• Place asparagus in a bowl. Drizzle 1 1/2 teaspoon olive oil over asparagus; season with salt and pepper. Mix well and arrange around salmon.
• Place garlic cloves in a food processor or blender; process until crushed. Add Parmesan cheese, basil, lemon juice, lemon thyme, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; blend well. Add remaining 3 tablespoons oil and bread crumbs; pulse until well mixed.
• Top salmon with herb mixture, forming a crust.
• Set Panasonic Countertop Induction Oven to "Auto Cook". Select Fish with Vegetables setting. Place the grill pan in the oven and cook until salmon flakes easily with a fork and asparagus is tender, about 18 minutes.