Ingredients (4 Servings)
- 2 pounds ripe plum tomatoes, stem ends trimmed, cut into thin wedges
- 1/2 medium onion, peeled and cut into thin wedges
- 2 strips orange zest, cut into thin slivers
- 2 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
- 1/3 cup pitted Kalamata olives, coarsely chopped
- 1 tablespoon chopped fresh rosemary
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 1 1/4 pounds salmon fillet, (about 1 1/2 inches thick), skin removed (see Tip), cut into 4 portions
- Preheat oven to 200°C. Combine tomatoes, onion, orange zest and garlic in a large roasting pan or on a large baking sheet with sides.
- Drizzle with oil and toss to coat.
- Roast, uncovered, stirring occasionally, until the tomatoes and onion are tender and beginning to brown on the edges, about 45 minutes.
- Remove pan from the oven.
- Increase oven temperature to 230°C.
- Add olives and rosemary to the pan; season with salt and pepper.
- Clear four spaces in the pan and place a salmon piece in each.
- Spoon some of the tomato mixture on top.
- Roast until the salmon is opaque in the center, 10 to 15 minutes, depending on the thickness.
Tip1: How to Skin a Fish Fillet
You can ask to have the skin removed from a piece of salmon or halibut fillet at the fish counter, but it is also easy to do it yourself.
- Place the fillet, skin-side down, on a cutting board.
- Use a thin sharp knife to cut between skin and flesh at the tip.
- Grasp the skin with your free hand and ease the knife carefully between skin and flesh, keeping the knife pointed slightly toward the skin, until skin is removed.
Tip2: Serve with steamed green beans or broccoli florets and boiled new potatoes.