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Antipasto Sheet-Pan Salmon

Soft and delicate Coho Salmon takes on an Italian flair, with the fragrant flavors of fresh herbs and antipasto. This mouthwatering dish also features hints of citrus and a pine nut crunch.


  • 1 lemon, cut into ⅛-inch slices
  • 1 lb. grape tomatoes or multicolor cherry tomatoes
  • 1/2 cup Antipasto Bar items, such as black and/or green pitted olives, artichoke hearts, peppers, and mushrooms
  • 2½ Tbsp. Fresh Thyme extra-virgin olive oil, divided
  • 1½ lb. fresh coho salmon fillet, about 1 inch thick
  • 1 tsp. chopped fresh oregano leaves
  • 1/8 tsp. coarse-ground black pepper
  • Toasted pine nuts, for garnish


  1. Preheat oven to 425°F. Line a rimmed baking pan with parchment paper.
  2. If desired, cut some of the lemon slices, tomatoes, and antipasto in half; place in a large bowl. Drizzle
    with 2 Tbsp. olive oil; toss until coated. Set tomato mixture aside.
  3. Place salmon, skin side down, in center of prepared pan. Tuck under thin edges of salmon, if
    necessary. Brush salmon with remaining ½ Tbsp. oil; top with a few lemon slices and sprinkle with
    oregano and black pepper.
  4. Place tomato mixture around salmon in pan. Roast for 10 to 15 minutes or until salmon flakes easily
    with a fork and internal temperature reaches 145°F
  5. Transfer salmon and tomato mixture to a platter. Garnish with pine nuts, if desired

Recipe From: Fresh Thyme Market


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