Roasted Salmon served with Roasted Plum Tomatoes and Caramelized Lemon Slices


  • 1 lemon, cut in half
  • Handful fresh dill sprigs
  • 2 (7 to 8-ounce) salmon fillets, about 1 ½ inches at their thickest point
  • 8 to 10 sprigs fresh thyme
  • Olive oil
  • 4 plum tomatoes, quartered
  • Kosher salt and freshly ground black pepper

1. Preheat oven to 400 degrees F.

View full recipe at SpringPad


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