Roasted salmon with blistered cherry tomatoes is a one-pan revelation. The salmon stays especially moist thanks to “low and slow” cooking and the tomatoes melt into a luscious jammy sauce. Serve it all over ricotta drizzled with fruity olive oil and fresh herbs, and you’ve got a delightful and delicious dinner.
- 1 portion king, coho, or sockeye (12 to 14 ounces), pin bones removed, cut into 2 pieces
- Salt and freshly ground pepper
- 8 ounces cherry tomatoes on the vine, or 1 cup loose cherry tomatoes
- 2 tablespoons finely chopped shallot or red onion
- 2 thyme sprigs
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- ½ cup ricotta, preferably fresh
- ½ teaspoon finely grated lemon zest
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped toasted almonds
- Crusty bread for serving
PREP THE SALMON
Preheat the oven to 300°F with a rack in the center position. Brush the salmon with oil and season with salt and pepper. Let sit while the oven preheats.
COOK THE CHERRY TOMATOES
Arrange the cherry tomatoes, shallots, and thyme sprigs in an ovenproof skillet, preferably cast iron. Drizzle with the 2 tablespoons oil and season with salt and pepper. Set the skillet over high heat and cook just until sizzling.
ROAST THE SALMON
Remove skillet from the heat and gently push the tomatoes to make room for the salmon. Add the salmon skin-side down and transfer to the oven. Roast until the salmon registers 125°F on an instant read thermometer and the tomatoes are softened, about 20 minutes, depending on thickness.
MAKE THE LEMONY RICOTTA
Meanwhile, in a small bowl, season the ricotta with the lemon zest, salt, and pepper.
PLATE AND SERVE
Spread the ricotta onto 2 plates and top with the tomatoes and salmon and any juices in the pan. Sprinkle with the parsley and almonds, drizzle with olive oil, and serve with crusty bread.
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Pair it Up
Nearly any fresh, dry white wine or rosé will work here. Look for Spanish Albariño, Provençal rosé, or Greco di Tufo from Italy.
Spice it Up
Add some chopped Calabrian chiles to the tomatoes for a touch of heat. Any tender herb such as tarragon, chives, cilantro, or mint (or combination) would be lovely.
Change it Up
The recipe works well for 4 when doubled. If you don’t have a large enough skillet, use a baking sheet but place it directly into the oven without heating it up on the stove top.
Lighten it Up
Fat-free ricotta lacks the creamy mouthfeel of its full-fat counterpart. For a few less calories, replace the ricotta with silky puréed cauliflower.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.