By Julia Mueller, The Roasted Root
Photo and text © Julia Mueller
Courtesy of our partner, Copper River Marketing Association
Nothing says summer like vine-ripe tomatoes bursting with sweetness. In this dish, blistered cherry tomatoes steal the spotlight alongside rich, roasted Copper River salmon. The fish is seasoned with a fragrant blend of herbs and spices, then finished with a silky lemon garlic butter that melts into every bite. Juicy summer tomatoes bring brightness and balance, making this recipe the perfect way to celebrate peak seasonal flavors. Elegant enough for a dinner party yet simple enough for a weeknight meal, it’s summer on a plate!
Roasted Copper River Salmon with Lemon Garlic Butter Sauce and Blistered Tomatoes
Ingredients
1 Copper River salmon fillet (~1-2 lbs)
2 to 3 tbsp olive oil
1 tsp Italian seasoning or Herbs de Provence
½ tsp paprika
¼ tsp onion powder
3 tbsp ghee or butter
3 cloves garlic
1 tsp chopped fresh rosemary
1 tsp lemon juice
Zest of 1 lemon
3 Tbsp olive oil
1-pint cherry tomatoes
1 clove garlic, minced
Directions
1 Preheat oven to broil.
2 Lightly oil a large casserole dish or baking sheet.
3 Stir together dry ingredients and salt to taste in a small bowl.
4 Place Copper River salmon on a baking sheet and sprinkle with seasoning mixture.
5 Bake salmon for 10 minutes until barely translucent in the middle.
6 While salmon is baking, add butter, garlic, rosemary, lemon zest, and juice to a small skillet.
7 Simmer over medium-high heat.
8 While the butter sauce is simmering, add olive oil to a cast-iron pan over medium heat.
9 Carefully add tomatoes, allow them to sit in pan untouched for 2 minutes, shake the pan and sit for 2 more minutes, cook until skins begin to wilt.
10 Serve drizzled with garlic butter sauce and blistered tomatoes.
You can also make this recipe with our smaller 6 oz sockeye salmon portions!
Blueberry Salmon Gravlax
Copper River Sockeye Lomi Lomi