Type: P/O/V
Serves: 4
Ingredients:
- 800g 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 250g salmon fillet, (about 1 1/2 inches thick), skin removed, cut in 4 pieces
Directions:
- Preheat oven to 200
- 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 225.
- 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
- Serve with green vegetable of your choice and small side salad