Lemon and Dill Salmon with Roasted Tomatoes
Lemon and dill salmon with roasted tomatoes is the perfect weeknight dinner and still fancy enough to serve when you need something just a little more special. Ready in 20 minutes!
Servings: 5 servings
Ingredients
For the fish:
- 5 salmon filets thawed if frozen, skin off or on is okay
- 2 tablespoons olive oil
- 2 tablespoons fresh dill chopped
- 1 teaspoon salt
- 1 lemon thinly sliced
For the tomatoes:
- 2 pints cherry tomatoes washed and halved
- 1 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large garlic clove minced
Instructions
- Preheat the oven to 400. Line a cookie sheet with aluminum foil or parchment paper.
- Lay the salmon on the cookie sheet and drizzle the olive oil evenly over each piece of salmon.
- Sprinkle on the salt, dill and layer two slices of lemon on each piece of fish.
- Lay the tomatoes beside the fish. Add the olive oil, salt, pepper and garlic and toss to coat evenly.
- Bake uncovered until the tomatoes are hot, and the fish is cooked through and flakes evenly with a fork--about 20 minutes. Serve warm with couscous, green beans or a salad.
Notes
I prefer an Alaskan salmon here–if you can find it, try to avoid the pale, almost white salmon you may find in your freezer section. I can’t help but wonder where that stuff even came from.
Now don’t get me wrong, frozen fish is fine and is often fresher if you don’t live in an area where you can get it fresh. It’s what I use. I just make sure it’s good quality. Salmon should be pink or red in color, firm (not mushy) to the touch, and not smell like fish.
Nutrition
Calories: 357kcal | Carbohydrates: 10g | Protein: 36g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 94mg | Sodium: 794mg | Potassium: 1281mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1011IU | Vitamin C: 55mg | Calcium: 49mg | Iron: 3mg
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