4-6 oz. fresh salmon filets
3 T. extra virgin olive oil, divided
1 1/2 cups cremini mushrooms, quartered
1 pint grape tomatoes, approx 1 ½ cups, whole
1 cup sweet onion, halved and sliced vertically
2 cloves garlic, coarsely chopped
1 T. fresh rosemary, chopped
Coarse kosher salt
Fresh ground black pepper
1 T. fresh flat-leaf parsley, chopped
Preheat oven to 450° F. Place salmon, skin-side down on shallow roasting pan. Drizzle filets with 1 T. olive oil. Season with salt and pepper and set aside.
On another shallow roasting pan combine grape tomatoes, onions, garlic, mushrooms and fresh rosemary. Drizzle with 1 ½ T. olive oil, and season with salt and pepper. Toss with hands to distribute oil and seasoning.
Roast the pan of salmon and the pan of vegetables in the preheated oven for approximately 10-12 minutes. Salmon should be brown on surface and moist and flaky inside. Roast the vegetables until the tomatoes just begin to burst and the onions become lightly brown.
Place 1 portion of salmon on each plate. Top with a heaping spoonful of roasted vegetables, sprinkle with some fresh parsley and drizzle with the remaining olive oil.
Chelahem Pinot Noir
Eddie’s Recipe Tip:
