Tomato Encrusted Salmon
Foil-roasted salmon blanketed with seasoned tomatoes and lemon.
"So simple, so delicious — this spicy, lemony salmon will knock your socks off!" - Alexia
Ingredients
- 2 1/2 lbs fresh salmon
- 1 fresh lemon
- 4 vine ripe tomatoes (sliced 1/4 inch thick)
- Extra virgin olive oil (for drizzling)
- Cooking spray (for foil or pan)
- Cracked black pepper (to taste)
- Garlic powder (to taste)
- Garlic salt (to taste)
- Dried parsley (to taste)
- Red pepper flakes (to taste)
- 1/3 cup Fresh Chopped Parsley
- Red chili flakes (to taste)
Instructions
Prepare the Salmon
Wash the salmon thoroughly and pat dry. Place on a cookie sheet lined with parchment paper. Spray the with cooking spray and place the salmon skin side down.
Season the Fish
Generously season the salmon with cracked black pepper, garlic powder, garlic salt. Next add the fresh and dried dried parsley to the top of the fish and press it down. Squeeze on some lemon (to taste) evenly over the salmon and tomatoes. Drizzle with extra virgin olive oil.
Add Tomatoes and Flavor
Layer the sliced tomatoes over the top of the salmon, fully covering it. Season the tomatoes with garlic salt, garlic powder, cracked black pepper, red pepper flakes.
Add Lemon and Oil
Squeeze the juice of half a lemon evenly over the salmon and tomatoes. Drizzle generously with extra virgin olive oil.
Cook the Salmon
Grill or bake at 400°F until the salmon is flaky and the tomatoes are roasted and slightly charred. For extra crispiness, broil briefly at the end. Cooking time varies. Approx 25 min for the above amount.
Serve and Enjoy
Remove from the heat and let rest for a few minutes. Garnish with fresh lemon slices and serve warm.