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
INSTRUCTIONS:
- Remove the salmon from the refrigerator, unwrap it and let it sit on the counter to come to room temperature.
- Meanwhile, preheat the oven to 350°F / 175°C.
- 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.
- In a small bowl, toss together the cherry tomatoes, thyme leaves, garlic and olive oil.
- Spoon the tomato mixture over the salmon, then pour the white wine around the fillet.
- 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.
- 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.
Source: Whole Food Republic
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