- 1½ cups (9oz) cherry or grape tomatoes, halved if large
- 2 tablespoons (30g) + ¼ cup (60g) pesto or Italian Salsa Verde, divided use
- Kosher salt and freshly ground pepper
- 1 (1½lb) salmon fillet or 4 (6oz) pieces (with or without skin, as preferred)
- ⅓ cup (38g) chopped walnuts (may omit if not a fan or use pecans or 2-3 tablespoons pine nuts)
- ⅓ cup (38g) crumbled feta or goat cheese
- Optional for serving: fresh basil or parsley for garnish, lemon wedges
Salmon Verde
Yield: 4-6 servings
The tomatoes get a head start and the topped salmon is added later. The whole meal, however, comes together quickly on a single baking sheet and is a real stunner. Serve with a side of rice, orzo, or noodles and/or a green vegetable of choice.
Ingredients
Instructions
Preheat the oven to 400℉ and lightly grease a rimmed baking sheet or baking dish that is large enough to fit the salmon in an even layer. Or line with parchment for easy removal and cleanup.
Mix the tomatoes and 2 tablespoons pesto. You may do this right on the baking sheet/dish or use a bowl and then transfer, if preferred.
Roast the tomatoes for 10 minutes.
Meanwhile, set out the salmon and pat dry.
After 10 minutes, remove the tomatoes from the oven, and move them to the sides of the dish. Place the salmon, skin-side down, in the center.
Sprinkle the salmon with salt and pepper. Dollop the ¼ cup pesto over the top, and then spread into an even layer. Sprinkle with the chopped walnuts, followed by the crumbled feta or goat cheese. I sprinkle some of the feta and walnuts over the tomatoes too. (Tip: If using lemon wedges, you may add them to the dish, if desired. Roasting them mellows their flavor.)
Bake for 15-20 minutes, or until the salmon is just barely cooked through. If using leaner, wild salmon, start checking for doneness after 10 minutes (my last sockeye fillet was finished in 12 minutes). Checking doneness with a quick-read thermometer: Insert into thickest end. When using wild salmon, aim for 120°F. With farmed salmon, a slightly higher temperature of 125-130°F is often preferred. When in doubt, you may cut into the center of a fillet and peek.
Garnish with lemon wedges and fresh herbs, if desired, and enjoy.
Notes
Cooking for one or two? This recipe can easily be cut in half. Simply use a smaller baking dish.
Leftovers will keep in the refrigerator for 3-4 days.
Love tomatoes? You may absolutely add more, tossing with about 2 teaspoons of pesto or Italian salsa verde per half cup of tomatoes.
Feel free to eyeball the other toppings too, depending on preference or amount of salmon being cooked. I like a thin but even coating of the pesto or Italian salsa verde, and the amount of feta and nuts may absolutely be adjusted up if you love them—or down if you don’t!