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
- Preheat oven to 425°F. Line a rimmed baking pan with parchment paper.
- 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.
- 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.
- 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
- Transfer salmon and tomato mixture to a platter. Garnish with pine nuts, if desired
Recipe From: Fresh Thyme Market