Description
A hands-off, high-impact entrée of slow-roasted salmon with garlicky tomatoes and olives, creating a buttery, flaky fish topped with a flavorful sauce.
Ingredients
Scale
- 1.5 pounds (about 680 g) salmon fillet, skin on
- 2 cups cherry tomatoes, halved (about 300 g)
- 4 garlic cloves, thinly sliced
- 3/4 cup mixed olives, pitted (about 110 g)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 2 tablespoons fresh parsley, chopped (for finishing)
- 1/4 cup extra-virgin olive oil (60 ml / 4 tbsp)
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
Instructions
- Preheat the oven to 300°F (150°C). Position a rack in the center of the oven.
- In a mixing bowl, combine the halved cherry tomatoes, sliced garlic, mixed olives, chopped thyme, olive oil, salt, black pepper, and red pepper flakes (if using). Toss gently to coat.
- Spread the tomato-olive mixture in an even layer in a shallow baking dish.
- Place the salmon fillet, skin-side down, in the center of the dish on top of the tomato mixture. Spoon some of the tomato mixture over the top of the salmon.
- Roast in the preheated oven for 35 to 45 minutes until the salmon is done and flakes easily with a fork.
- Remove from the oven and sprinkle with fresh parsley and a squeeze of lemon, if desired. Let rest for 5 minutes before serving.
- Spoon the garlicky tomatoes and their pan juices over the salmon before serving.
Notes
Avoid high oven temperatures for slow roasting; this preserves the salmon’s silky texture. The leftovers can be used on grains, vegetables, or toast.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 870mg
- Fat: 39g
- Saturated Fat: 7.5g
- Unsaturated Fat: 31.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 75mg