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–+ servings

Roasted Salmon

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4

Ingredients
  

  • 2 Lbs Salmon Filet with skin on and in one piece
  • 2 Tbs Olive Oil
  • Salt and Pepper to taste
  • 1 Tbsp Dried Thyme
  • 1 Tbsp Dried Oregano
  • 1 Pint Cherry Tomatoes optional

Instructions
 

  • Preheat oven to 400°F and cover a sheet pan with foil, for easy clean up.
  • Lay the Salmon on the pan and place the Cherry Tomatoes, (if using), around the filet. Drizzle the Olive Oil over the top of the fish and tomatoes. Using your hands, make sure the Olive Oil is evenly coating the Tomatoes, and then do the same with the Salmon.
  • Season the Salmon and Tomatoes with the Salt and Pepper. (A couple pinches of Salt and a few grinds of pepper should do.) *Sprinkling from high above the ingredients will allow it to be more even.
  • Take the Dried Thyme and Oregano and crush them in your fingers while sprinkling them evenly all over the Salmon and Tomatoes.
  • Place the pan in the center rack of the oven and roast for 20 minutes.
  • Remove from the oven and evenly portion your servings with a knife. Slide a metal spatula between the skin and the fish and lift the fish onto your plate. The skin should easily separate and be left on the foil.
    Serve with your favorite vegetables or sides. Bon Appetit!
  • The image displays the salmon on top of Asparagus that has been boiled for 2 minutes, drained & seasoned with olive oil, salt and pepper. We topped the dish with the roasted tomatoes, a few slices of radish from a mandolin, and just a sprinkling of feta cheese.

Notes

1. The 20 minute cooking time works for a 1- 2/12 lb. filet of Salmon. 
2. Use any dried herbs that you prefer. We switch them up a lot, often using Tarragon, Herbs de Provence, Dill, etc. 
3. Alternatively, two other great toppings we like are:
  • Dijon Mustard + Dried Herbs: Take 1-2 Tbsps of Dijon Mustard and spread it all over the Salmon. Then sprinkle with dried herbs like Herbs de Provence or Dill, salt and pepper and roast. *You might need a little less salt due to the salt in the mustard.
  • Barbecue Sauce: Spread the BBQ sauce all over the Salmon and Roast. When serving sprinkle on some fresh cilantro, green onion, or chives. 
4. To the Tomatoes, you can also add a Tbsp or two of capers, which is a great addition to the topping. 
5. We’ve provided photos below of other serving options:
  • Whole filet with fresh herb & olive oil couscous garnished with purple chive blossoms. *This is great for a buffet, as it’s fabulous at room temperature!
  • Large filet portion with a chopped olive and fresh herb salad, dressed with just a little olive oil and lemon zest. We topped it with halved kumquats because,...well, Clay just likes the look of kumquats!
  • A piece from a filet & roasted tomatoes as a simple dinner. 
Keyword Salmon Recipes
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