Sheet-Pan Salmon with Gin-Soaked Tomatoes
Sheet-Pan Salmon with Gin-Soaked Tomatoes
Slow-cooked salmon is topped with meaty roasted tomatoes, shallots, and a generous splash of gin in this hands-off, fancy dinner.
Ingreadient
- 4 (7-ounce) center cut, skin-on salmon fillets (about 1 inch thick)
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 2 pints cherry tomatoes (about 1 1/4 pounds), halved
- 1/2 cup extra-virgin olive oil
- 2 small shallots, thinly sliced into rings (about 1/2 cup)
- 1/4 cup drained capers in brine
- 1/4 cup (2 ounces) gin
- 1 teaspoon grated lemon zest plus 20 to 24 half-moon slices (from 2 lemons; use Meyer lemons if you can find them)
- 1/8 teaspoon crushed red pepper (optional)
- Fresh dill, flat-leaf parsley leaves, or chives, for garnish (optional)
Direction
- Preheat oven to 225°F. Remove salmon from refrigerator 15 minutes before cooking. Sprinkle salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper; transfer to a rimmed baking sheet. Toss together tomatoes, oil, shallots, capers, gin, lemon zest, lemon slices, and crushed red pepper (if using) in a medium bowl; sprinkle with remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Scatter tomato mixture around and on top of salmon.
- Bake salmon in preheated oven until cooked to desired degree of doneness, 35 to 40 minutes for medium. (A thermometer inserted into the thickest portion of fish will register 120°F to 125°F.)
- Transfer salmon portions to serving plates; garnish with fresh herbs, if using. Spoon tomato mixture and juices evenly over salmon, and serve.
