This salmon recipe is full of wonderful Mediterranean flavors.Tomato, garlic, thyme and white wine. Splendid. Perfect if you are looking for a “quick and easy, fancy”.
The key to good salmon is not overthinking it. Simple in this case is better. All that I’m doing here is sprinkling the salmon with a little salt and pepper and then topping it with sweet, juicy cherry tomatoes and savory thyme before popping it into the oven. Even thick fillets of salmon cook very quickly, making it a simple and fast meal to deliver, giving you just enough time prepare a salad or boil potatoes (not even enough time for brown rice!). Bonus here: kids even love it.
Look for nice, pronounced fat lines and keep in mind:
~ if you can, buy wild salmon
~ fresh is better than frozen; it has a better consistency. But if options are limited, frozen is still fine.
~ Alaskan salmon with these market names: Chinook, Coho, Chum, Keta, King, Pink, Red, Silver, Sockeye, Sake. Wild salmon is considered the best sustainable choice by Seafood Watch and is certified as sustainable to the standard of the Marine Stewardship Council (MSC). It’s very carefully regulated and monitored by a number of agencies and most Alaska salmon populations are robust enough to withstand the pressure of commercial fishing. Feel free to ask your fishmonger for sustainable sources.
Savory Tomato and Thyme Salmon
Ingredients
- 600-700 g fresh salmon fillet, skin on (or skin off, your choice)
- sea salt and freshly ground pepper
- 15 cherry tomatoes, halved or quartered
- 5 sprigs fresh thyme, leaves removed
- 3 garlic cloves, sliced thinly
- 2/3 cups dry white wine (160 ml)
- 1 tablespoon extra-virgin olive oil
Method
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Remove the salmon from the refrigerator, unwrap it and let it sit on the counter to come to room temperature.
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Meanwhile, preheat the oven to 350°F / 175°C.
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Lightly oil a baking dish large enough to hold the salmon. Place the salmon fillet skin side down in the baking dish. Season with salt and pepper.
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In a small bowl, toss together the cherry tomatoes, thyme leaves, garlic and olive oil.
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Spoon the tomato mixture over the salmon, then pour the white wine around the fillet.
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Transfer the salmon to the oven and bake on the middle rack for 25-30 minutes. A thicker fillet will usually need a little longer cooking time.
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Be sure to check for doneness at 25 minutes. Remove the salmon from the oven and place a fork or knife tip in the thickest part of the salmon and gently pry it open. If the salmon separates easily into flakes and flesh looks opaque, it's done. If not, return it to the oven for another five minutes.
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