Roasted Salmon with Blistered Tomatoes
Salmon is one of those types fish that makes everyone happy. I literally know no one who does not like eating it. I personally love it, plus it is packed with healthy fats which keeps us strong and beautiful!
This recipe is simple and quick, perfect if you are looking for something easy to make after work and that can keep you away from Sherpa’s delivery 😉
Here is how to make it.
Ingredients (serves 2):
- 2 salmon fillets (150 g each)
- 2 tbsp extra virgin olive oil
- 1/2 tsp herbs de Provence
- 1/2 tsp paprika
- 1/2 tsp salt and ground pepper
- 1/4 tsp chili flakes (optional)
- Rich yogurt
- 250 g cherry tomatoes
Place the oven on the high broil setting, move a rack to the top shelf of the oven.
In a bowl stir together herbs, paprika and salt. Add 1 tbsp olive oil
Sprinkle the salmon with the seasoning mixture
Roast the salmon on the stop shelf (or second-to-top) for 10 to 15 minutes, or until fish reaches desired doneness and is crispy on top. For salmon that’s rare on the inside, roast 8 minutes, and for salmon that’s cooked through but still moist, cook 10 to 15 depending on how thick the fillet is.
Remove salmon from the oven and allow it to cool 5 minutes.
Meanwhile wash up the tomatoes. Heat the remaining oil in a cast iron skillet over medium-high. Once the skillet is hot, carefully add the tomatoes.
Allow them to sit, untouched for 2 minutes. Give the skillet a shake and cook another 2 minutes. Give the skillet another shake/stir and cook until tomatoes are blackened and skin is beginning to wilt, about another 3 minutes.
Grab some yogurt. I used Irene’s yogurt. She homemakes it and it s one of the best you can find here in Shanghai!
Serve the salmon with the blistered tomatoes, some chopped green onions and a drizzle of yogurt.