Our Easy One Pan Salmon and Tomatoes is inspired by author and chef Melissa Clark’s wonderful book, Dinner: Changing the Game: A Cookbook, and maybe by a tiny bit of overexposure to our kitchen these last few months. From her ideas, we decided to chart a simple course for everyday meals this summer. Sheet pan dinners are a great way to help you get through the weekdays. Each pan carries plenty of fresh ingredients ingredients and loads of flavor. Plus, one pan cooking makes a no-mess, easy dinner option. The quick succession from oven to plate is simply delicious!
Cook up this one pan salmon and tomato recipe for a delicious, no-fuss seafood dinner. Just season, roast, and enjoy!
Easy One Pan Salmon and Tomatoes
Description
Making a healthy dinner has never been so simple and quick.
Ingredients
- 2 pieces of salmon
- 50 halved cherry tomatoes
- 2 tbsp fresh oregano leaves
- 1/4 tsp lemon zest
- 1/4 tsp salt
- 1 cup pitted Kalamata olives
- 1/4 tsp pepper
- 1/4 cup olive oil
Instructions
- First, prepare a simple tapenade by blending 2 tbsp fresh oregano leaves, 1 cup pitted Kalamata olives, ¼ tsp lemon zest, salt, pepper, and ¼ cup olive oil.
- Roast 50 halved cherry tomatoes at 400 degrees for 20 minutes.
- Brush 2 pieces of salmon with oregano-olive tapenade. Add salmon to the pan, along with sliced olives and fresh oregano stems. Cook everything for another 10 minutes.
- Squeeze fresh lemon on top before serving.
We gratefully acknowledge the wonderful author and chef Melissa Clark, who set us on this flavorful path! Please order her very helpful and delicious book: Dinner: Changing the Game: A Cook Book.
Story by Keith Recker
Photography and Styling by Erin Kelly
Recipes Inspired by Melissa Clark
Subscribe to TABLE Magazine’s print edition.
