Sheet Pan Salmon with Tomatoes and Red Onion

By Leite's Culinaria

Ingredients

1/2 cup chopped fresh flat-leaf parsley
1 tablespoon grated lemon zest (preferably organic)
2 tablespoons fresh lemon juice
3 garlic cloves (pressed through a garlic press or minced)
3 tablespoons olive oil
Salt and freshly ground black pepper
4 (4-ounce) salmon fillets (pin bones and skin removed)
1 (8 oz) red onion (diced)
2 pints cherry tomatoes
1 tablespoon olive oil
Salt and freshly ground black pepper

Prep Time30mins
Cook Time15mins
Servings4

Instructions

Make the gremolata

Preheat oven to 400°F (200°C).

In a medium bowl, combine the parsley, lemon zest, lemon juice, garlic, and olive oil and mix well. Season to taste with salt and pepper.

Cook the salmon

Arrange salmon fillets on one end of a rimmed baking sheet. Divvy the gremolata among them, using a spoon spread it around and coat the tops of the fish.

In the same bowl used to make the gremolata, toss the onion and tomatoes, stirring to lightly coat with leftover gremolata. Drizzle in olive oil and toss, making sure the last of the gremolata has coated the tomatoes and onions. Season to taste with salt and pepper.

Spread tomatoes and onions on the other end of the baking sheet. Roast until the onions and tomatoes are soft and the salmon is cooked through, 12 to 15 minutes. TESTER TIP: If your tomatoes and onions are still more firm than you prefer once the salmon is cooked through, move the salmon to a plate and return the tomatoes and onions to the oven for 5 minutes more.

Serve immediately.