Crispy Skin Salmon With Roasted Cherry Tomatoes – a delicious recipe with tomatoes, olive oil, salt, salmon, lime juice, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
preheat oven to 375
2
place whole tomatoes on small baking sheet and drizzle with 2 teaspoons oil & sprinkle with salt and pepper.
3
roast for about 8 minutes or until they begin to split.
4
Remove and let cool slightly.
5
meanwhile, using a sharp knife, score the fillets. Sprinkle with S&P. Place fish skin side down, in a cold , heavy nonstick saute pan. Place over medium low heat. Increase the heat to high and cook for 2-3 minutes or until the skin turns golden brown. Turn the salmon and cook for 1-2 minutes more or until the fish is just pink in the middle.
6
Place the lime juice in a bowl and slowly whisk in the oil and remaining 1/4 cup oil. Season with S&P. Mound small mound of baby greens on each place. Arrange the crispy skin salmon and roasted tomatoes over the greens. Drizzle some of the vinaigrette over the salmon and greens.
7
Serve and smile
437
kcal
Calories
31
g
Fat
17
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 16 cherry tomatoes, 2 teaspoons olive oil, salt and pepper, 4 six ounce salmon fillets w/skin on, and more.
Yes, Crispy Skin Salmon With Roasted Cherry Tomatoes falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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