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Before you jump to Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons recipe, you may want to read this short interesting healthy tips about Some Foods That Benefit Your Heart.
You already are aware of how essential it is to have a healthy heart. Consider this: if your heart is not healthy then the rest of your body won’t be either. You already are aware that regular exercise and a healthy lifestyle are important in terms of the general health of your heart. Still, are you aware that there are some foods that have been proven to help you improve your heart health? Go on reading to find out which foods are beneficial for your heart.
Beans–would you believe it?–are really great for your heart. The after effects of consuming them might not have a good smell, but they’re good for your body. This doesn’t mean that simply eating beans will neutralize the effects of other unhealthy foods you might be eating. What this means is that substituting in edamame or red beans for the chicken on your fresh salad or consuming a soy burger in place of the hamburger is what you have do. The good news is that beans taste good–good enough that you may not miss consuming beef or chicken.
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We hope you got insight from reading it, now let’s go back to roasted salmon with roasted plum tomatoes & caramelized lemons recipe. To cook roasted salmon with roasted plum tomatoes & caramelized lemons you need 8 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons:
- Get 4 plum tomatoes, quartered
- Provide Olive oil
- Use 8-10 sprigs fresh thyme
- Get Garlic powder (optional)
- Prepare Kosher salt and freshly ground black pepper
- Take 2 salmon fillets (7-8 ozs each), about 1 1/2" at their thickest
- Get Handful fresh dill sprigs
- Provide 1 lemon, cut in half
Instructions to make Roasted Salmon with Roasted Plum Tomatoes & Caramelized Lemons:
- Preheat oven to 400° F. Place plum tomatoes in a shallow baking dish, drizzle with olive oil and scatter thyme sprigs over all. Season with salt and black pepper to taste. Roast until tomatoes are softened but still have their shape, about 15 to 20 minutes. Cover loosely with foil and set aside
- Reduce oven temperature to 350°F. Lay the salmon fillets skin sides down, with some space between them on a baking sheet or baking dish. Season with garlic powder (if using), salt and black pepper to taste and cover with dill. Squeeze half of lemon over all. Bake until firm, 15 to 20 minutes.
- Meanwhile, slice the remaining lemon half into 1/4 inch slices. Heat a skillet over high heat. Film the bottom of the pan with olive oil and add lemon slices. Saute until brown on both sides, about 3 to 4 minutes total. Remove from heat and set aside.
- Remove the aluminum foil from the tomatoes. Discard the herb sprigs. Place the tomatoes on a cutting board and roughly chop. Spoon chopped tomatoes into the center of each plate. Lay a piece of salmon over tomatoes and lay the lemon slices to the side of the salmon. Serve immediately.
- Enjoy!
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