333
Ā
Gluten Free Pan Roasted Salmon with Heirloom Tomatoes
Prep time
Cook time
Total time
Gluten Free Pan Roasted Tomatoes with Heirloom Tomatoes
Author: Jeanette Withington
Recipe type: Main
Serves: 4
Ingredients
- 1½ pounds salmon fillets, skin on and cut into serving pieces
- 1 pint small heirloom tomatoes
- 1 medium fennel bulb, cored and thinly sliced
- 3 tablespoons fresh oregano, minced
- 1 tablespoon fresh rosemary, minced
- 3 tablespoons fresh basil, minced
- 1 teaspoon McCormick Garlic Powder - gluten free
- 1 teaspoon Kosher salt
- olive oil
Instructions
- In a small bowl, combine oregano, rosemary, basil, garlic powder and salt. Reserve some of the seasoning for the tomatoes. Season salmon by gently pressing the seasoning to coat. Combine the tomatoes and fennel in a medium bowl, drizzle some olive oil and season. Preheat a large cast iron skillet to medium high heat. Drizzle some olive oil and place salmon skin side up. Cook for 4 minutes. Add the tomatoes and fennel in the pan. Turn salmon fillets. Cook for another 5 minutes until tomatoes are soft. Serve
