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Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 50 mins Servings: 4 slow-roasted-salmon-filets–176-d112659.jpg
Ingredients Ingredient Checklist 3 tablespoons extra-virgin olive oil 12 ounces cherry tomatoes, halved 1 clove garlic, smashed 2 sprigs fresh basil Coarse salt and freshly ground pepper 4 skin-on wild-salmon fillets (each 6 ounces and 1 inch thick)
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 50 mins Servings: 4 slow-roasted-salmon-filets–176-d112659.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 50 mins Servings: 4
Recipe Summary
prep: 10 mins total: 50 mins
Servings: 4
prep: 10 mins
total: 50 mins
prep:
10 mins
total:
50 mins
Servings: 4
4
slow-roasted-salmon-filets–176-d112659.jpg
slow-roasted-salmon-filets–176-d112659.jpg
Ingredients
Ingredients
- 3 tablespoons extra-virgin olive oil 12 ounces cherry tomatoes, halved 1 clove garlic, smashed 2 sprigs fresh basil Coarse salt and freshly ground pepper 4 skin-on wild-salmon fillets (each 6 ounces and 1 inch thick)
Directions
Preheat oven to 350 degrees. In a 9-by-13-inch baking dish, toss together oil, tomatoes, garlic, and 4 basil leaves. Season with salt. Bake until tomatoes are just wilted, about 20 minutes. Remove from oven and reduce heat to 275 degrees.
Season salmon with salt and pepper; place, skin-side down, in dish with tomatoes. Spoon pan juices over fish and bake until just cooked through and a thermometer inserted into thickest part registers 120 degrees, about 15 minutes. Serve, sprinkled with remaining basil leaves.
Reviews
Add Rating & Review
Reviews
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All Reviews for Slow-Baked Salmon and Cherry Tomatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Slow-Baked Salmon and Cherry Tomatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
