For some reason I really haven’t mastered the whole crispy skin thing for fish. Which is kind of ridiculous. I eat/prepare salmon probably once a week on average. Anyways, even when I fail at achieving crispy skin, I still thoroughly enjoy my salmon dish. And this is another one of those cases. This recipe should result in crispy skin. And. Well. It just didn’t, but it’s absolutely delicious anyways!
Ingredients (serves 4):
- 1 pint cherry tomatoes (I used heirloom)
- 2 teaspoons plus 1/2 cup extra virgin olive oil, divided
- salt and freshly ground black pepper
- 4 (6 ounce) salmon fillets, skin-on
- 1/2 cup fresh lime juice (about 4 limes)
- 4 oz mixed baby lettuce leaves
Preheat your oven to 375 degrees. Add tomatoes to a rimmed baking sheet.
Drizzle with 2 teaspoons olive oil and season with salt and pepper.
Add to the oven and roast until tomatoes begin to split. (The original recipe suggested 8 minutes, after 8 minutes they weren’t quite done so I turned on the broiler for 2 minutes and was good to go.)
While waiting for the tomatoes to roast, score the skin side of the salmon fillets.
Season the fillets with salt and pepper. Add the salmon, skin side down to a large nonstick skillet (not preheated). Turn on the heat to high and cook until skin is golden brown, 2-3 minutes.
Turn the salmon over and continue cooking until salmon is just pink in the center, another 1-2 minutes. While waiting for the salmon to cook, add 1 oz of the lettuce leaves to each plate.
Add the salmon on top, skin side up. In a medium sized bowl, whisk together lime juice and 1/2 cup olive oil. Season with salt and pepper.
Divide the tomatoes among the plates, drizzle each with the lime-juice mixture, and serve.
So. The skin was really delicious. But I wouldn’t consider it crispy. Ah well.
The tomatoes really keep their heat so be careful when you bite into them. Roasted tomatoes are so good, I never thought to eat them with salmon!
The lime-olive oil mixture was simple yet tasty and really worked well with the salad. Yum!
- 1 pint cherry tomatoes (I used heirloom)
- 2 teaspoons plus 1/2 cup extra virgin olive oil, divided
- salt and freshly ground black pepper
- 4 (6 ounce) salmon fillets, skin-on
- 1/2 cup fresh lime juice (about 4 limes)
- 4 oz mixed baby lettuce leaves
- Preheat your oven to 375 degrees. Add tomatoes to a rimmed baking sheet.
- Drizzle with 2 teaspoons olive oil and season with salt and pepper.
- Add to the oven and roast until tomatoes begin to split. (The original recipe suggested 8 minutes, after 8 minutes they weren’t quite done so I turned on the broiler for 2 minutes and was good to go.)
- While waiting for the tomatoes to roast, score the skin side of the salmon fillets.
- Season the fillets with salt and pepper. Add the salmon, skin side down to a large nonstick skillet (not preheated). Turn on the heat to high and cook until skin is golden brown, 2-3 minutes.
- Turn the salmon over and continue cooking until salmon is just pink in the center, another 1-2 minutes.
- While waiting for the salmon to cook, add 1 oz of the lettuce leaves to each plate.
- Add the salmon on top, skin side up.
- In a medium sized bowl, whisk together lime juice and 1/2 cup olive oil. Season with salt and pepper.
- Divide the tomatoes among the plates, drizzle each with the lime-juice mixture, and serve.
Uyen says
HI! Your recipes really helped me to eat better but still enjoy my food. I nominated you for the Liebster blogger awards and if you’d like more info about it, please check out my post titled Liebster Awards!
Thanks and Good luck!
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