Wildtree Roasted Tomato And Onion Pasta Salad With Salmon Recipes

TOMATO AND ONION SALMON

Steps:

• Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray. Drizzle with oil; sprinkle with dill and pepper. Top with tomatoes; set aside., In a small skillet coated with cooking spray, saute onion and garlic. Add the broth, lemon juice and parsley. Bring to a boil; cook for 2-3 minutes or until most of the liquid has evaporated. , Spoon over salmon. Cover and bake at 350° for 13-18 minutes or until fish flakes easily with a fork.

BAKED SALMON WITH ROASTED TOMATOES

Steps:

• Prep salmon and oven: Thaw fish if frozen. Rinse the fish and pat dry with paper towels. Preheat the oven to 400°F. Grease a baking dish with cooking spray.
• Prep veggies and roast: In the prepared baking dish combine tomatoes, onions, oregano, oil, garlic, ¼ tsp of the salt, and ¼ tsp of the pepper. Toss to coat the tomatoes. Transfer the baking dish to the oven and bake for 15 minutes, uncovered.
• Bake salmon: Place fish, skin side down, on top of the tomatoes. Sprinkle fish with remaining ¼ tsp pepper and ¼ tsp salt. Bake, uncovered, for another 15 to 20 minutes or until the salmon is opaque and flakes easily. Salmon is done when the internal temperature reaches 145°F.
• Serve: Transfer the salmon from the baking dish with a spatula and top with roasted tomatoes and onions.

PAN-ROASTED SALMON WITH FRESH ONION AND FENNEL SALAD

Steps:

• Preheat oven to 350 degrees. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil, and swirl to coat pan. Add salmon, skinned side up, and sear until golden, about 3 minutes. Flip salmon, and transfer to oven. Roast 5 minutes (for medium).
• Toss together fennel, pea shoots, onion, cilantro leaves, vinegar, and remaining 3 tablespoons oil; season with salt.
• Slice tomatoes, and arrange on 4 plates. Season with salt, and top with salmon. To serve, top with salad, and drizzle with oil. Season with salt, and garnish with cilantro sprigs.

BROILED SALMON WITH ONION, TOMATO AND LEMON

Steps:

• Melt butter in heavy small saucepan over low heat. Add parsley, garlic and lemon juice and simmer 2 minutes.
• Preheat broiler. Place salmon on large piece of heavy-duty foil; season with salt and pepper. Brush salmon with half of butter mixture. Arrange onion, tomato and lemon slices over. Drizzle remaining butter mixture over. Fold foil over salmon and crimp edges tightly to seal. Place salmon package in broiler pan. Broil 5 inches from heat source until salmon is just cooked through, about 10 minutes.

WILDTREE ROASTED TOMATO AND ONION PASTA SALAD WITH SALMON

Steps:

• Preheat oven 400°F. Cook pasta according to package directions. Drain and set aside. Line a sheet pan with parchment paper. Toss onions and tomatoes with 1 tablespoon of each of the Wildtree Grapeseed Oils. Spread tomatoes and onions on sheet pan. Bake 20 minutes or until tomatoes begin to release juice and the onions are tender. Remove onions and tomatoes from the sheet pan and place salmon on the sheet. Drizzle with 1/2 tablespoon of each Grapeseed Oil. Bake for 15 minutes or until done. Use fork to separate salmon into bite-size chunks. Toss together with roasted veggies, cooked pasta, orange zest, and basil. Serve warm or chilled.
• Cook pasta according to package directions. Drain and set aside.
• Line a sheet pan with parchment paper. Toss onions and tomatoes with 1 tablespoon of each of the Wildtree Grapeseed Oils. Spread tomatoes and onions on sheet pan.
• Remove onions and tomatoes from the sheet pan and place salmon on the sheet, Drizzle with 1/2 tablespoon of each Grapeseed Oil.
• Bake for 15 minutes or until done. Use fork to separate salmon into bite-size chunks.
• Toss together with roasted veggies, cooked pasta, orange zest, and basil. Serve warm or chilled.