Salmon with Roasted Cherry Tomatoes
Ingredients
2 cups cherry tomatoes
¼ cup green olives
¼ cup capers
1 shallot
1 garlic clove
4 sprigs thyme
2 tablespoons extra-virgin olive oil
4 salmon fillets
½ teaspoon salt
¼ teaspoon black pepper
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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Cut the tomatoes
Cut the tomatoes in half lengthwise and transfer them to a large bowl.
2 cups cherry tomatoes
chopping board
knife
measuring cups
large bowl
Add the olives
Cut the olives in half lengthwise and add them to the tomatoes.
¼ cup green olives
Add the capers
Chop the capers roughly and add them to the tomatoes.
¼ cup capers
Peel the shallot
Trim off both ends of the shallot. Loosen the papery skin by shallowly scoring the shallot lengthwise with a knife. Peel off the skin and discard.
1 shallot
Dice the shallot
Lay the shallot on the chopping board with the flattest side down. Dice the shallot by cutting vertically into the shallot lengthwise, keeping the root intact, and then slicing perpendicularly across the cuts. Add the diced shallot to the tomatoes.
Add the garlic
Trim off the tough end of the garlic clove and peel. Crush the garlic to a paste with a garlic crusher, mortar and pestle or knife and add it to the tomatoes.
1 garlic clove
garlic crusher
Add the thyme
Pick the thyme leaves by pinching the ends of the sprigs with one hand and stripping the leaves off the stems with the fingers of your other hand. Add half of the leaves to the tomatoes and reserve half for garnish.
4 sprigs thyme
Add the oil
Add the oil to the tomatoes and stir gently with a spoon or spatula to combine.
2 tablespoons extra-virgin olive oil
spoon
Season the salmon
Place the salmon fillets on the June Pan and sprinkle them with the salt and pepper.
4 salmon fillets
½ teaspoon salt
¼ teaspoon black pepper
June Pan
Add the tomato medley
Arrange the tomato medley in an even layer around the salmon.
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of the thickest part of one fillet. Set cooking preferences using the button below.
June Food Thermometer
Roast the salmon
Place the salmon on the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. June will notify you when the salmon is ready.
June Oven
Garnish and serve the salmon
Remove the salmon from the June Oven and transfer the fillets and roasted tomatoes to a serving dish. Sprinkle the salmon with the reserved thyme leaves and serve.
thyme
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