Healthy Recipes

Directions

1. For Tomatoes...

   Preheat oven to 450º.
   
   Place whole tomatoes in an oven-safe, stainless steel skillet or baking dish.
   
   Drizzle 1 tablespoon of olive oil over the tomatoes and add thyme, garlic, salt, and pepper.
   
   Toss to coat, then transfer tomatoes to the oven.
   
   Roast tomatoes for 8–10 minutes or until they are soft and have released most of their juices. Remove from oven and set aside.
   
   Leave the oven on.

2. For Salmon...

   Using a sharp knife, score the skin side of the salmon 2–3 times. (This will help to cook the salmon more evenly).
   
   Season with generously salt and pepper on both sides. Making sure to season inside where you scored the fish.
   
   Heat a large ovenproof, non-stick skillet over medium-high heat.
   
   Add 2 tablespoons of olive oil, swirl to coat pan.
   
   Once the oil is hot place the salmon skin-side down in the skillet and cook for 3–5 minutes, or until the skin turns golden-brown in color and fish starts to change in color about halfway up.
   
   Using a spatula carefully turn the salmon over and transfer the skillet into the oven.
   
   Roast approximately 5 minutes, or until the salmon is opaque and cooked through.
   
   Transfer to a serving plate and set aside.

3. For Sauce...

   Using a slotted spoon remove tomatoes from the pan. Reserving the juices.
   
   Place tomatoes in a bowl and set them aside.
   
   Place the pan with the reserved tomato juices over medium-low heat.
   
   Add in vegetable broth, lemon juice, lemon zest, and Dijon mustard.
   
   Whisk to combine all ingredients, bring to a simmer sauce will emulsify and thicken slightly.
   
   Taste sauce and season with salt and pepper if necessary.

4. Add tomatoes back into sauce

   Add tomatoes back in and warm through.

5. Spoon sauce over salmon

   Spoon sauce over salmon.

6. Garnish and serve

   Garnish with fresh dill, and serve immediately.