One Pan Salmon And Cherry Tomato Bake With Lemon And Parsley Recipes

Steps:

• Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
• While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
• Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
• Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the onion, tomatoes, 2 tbsp curry paste, the chickpeas and 200ml water together in a deep 20 x 25cm roasting tin. Roast for 15 mins until the onions are tender and the tomatoes are just bursting.
• Stir everything, then season. Brush the remaining curry paste over the salmon fillets and season. Nestle the salmon into the veg in the tin and roast for another 8-10 mins, or until cooked to your liking.
• Meanwhile, warm the naan breads - you can do this by putting them directly on the oven rack below the roasting tin. Cut the warmed naan breads into wedges. Swirl the yogurt into the veg in the tin, then serve with the naan wedges for dunking, a few coriander leaves sprinkled over, if you like, and the lemon wedges, if using, for squeezing over.

Steps:

• Place potatoes and carrots in a large pot. Cover with a generous amount of cold water. Bring to a boil; cook until tender yet still firm, about 5 minutes. Add broccoli and cook for 2 minutes more. Drain vegetables well. Rinse under cold running water and drain well again.
• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
• Place salmon fillets in the baking pan. Surround salmon with parboiled vegetables; season with salt and pepper. Combine chicken stock, lemon juice, dill, and garlic in a bowl. Drizzle over the salmon and vegetables. Cover with aluminum foil.
• Bake in the preheated oven until salmon fillets flake easily with a fork, about 15 minutes.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
• Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

Steps:

• Melt butter in heavy small saucepan over low heat. Add parsley, garlic and lemon juice and simmer 2 minutes.
• Preheat broiler. Place salmon on large piece of heavy-duty foil; season with salt and pepper. Brush salmon with half of butter mixture. Arrange onion, tomato and lemon slices over. Drizzle remaining butter mixture over. Fold foil over salmon and crimp edges tightly to seal. Place salmon package in broiler pan. Broil 5 inches from heat source until salmon is just cooked through, about 10 minutes.

Steps:

• Preheat oven to 425°. Place tomatoes in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tomatoes are softened, 10-15 minutes, stirring occasionally., Meanwhile, sprinkle fillets with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add fillets; cook 3 minutes on each side. Remove from pan., Add garlic to pan; cook and stir 1 minute. Add broth, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half, 1-2 minutes. Stir in roasted tomatoes; return salmon to pan. Bake until fish just begins to flake easily with a fork, 5-7 minutes.

Steps:

• Heat oven to 400ºF.
• Place tomatoes in parchment-lined 15x10x1-inch pan; drizzle with 1 Tbsp. dressing. Bake 5 min.
• Add fish, skin side down, and asparagus to pan; drizzle with remaining dressing.
• Bake 10 min. or until fish flakes easily with fork, turning asparagus after 5 min. Transfer fish and asparagus to platter; top with basil. Serve with rice.