Inspired by author and chef Melissa Clark’s wonderful book, Dinner: Changing the Game: A Cookbook (Clarkson Potter, 2017), and maybe by a tiny bit of overexposure to our kitchen these last few months, we decided to chart a simple course for everyday meals this summer. Four sheet pan dinners to get us through the weekdays. Fresh ingredients. Loads of flavor. One pan. From oven to plate…simply delicious!

Cook up this salmon and tomato recipe for a delicious, no-fuss seafood dinner. Just season, roast, and enjoy!

SALMON AND TOMATOES

Ingredients

2 pieces of salmon

50 halved cherry tomatoes

2 tbsp. fresh oregano leaves

1 cup pitted Kalamata olives

¼ tsp. lemon zest

¼ tsp. salt

¼ tsp. pepper

¼ cup olive oil

Instructions

1. First, prepare a simple tapenade by blending 2 tbsp. fresh oregano leaves, 1 cup pitted Kalamata olives, ¼ tsp. lemon zest, salt, pepper, and ¼ cup olive oil.

 

2. Roast 50 halved cherry tomatoes at 400 degrees for 20 minutes.

 

3. Brush 2 pieces of salmon with oregano-olive tapenade. Add salmon to pan, along with sliced olives and fresh oregano stems. Cook everything for another 10 minutes.

 

4. Squeeze fresh lemon on top before serving.

 

 

We gratefully acknowledge wonderful author and chef Melissa Clark, who set us on this flavorful path! Please order her very helpful and delicious book: Dinner: Changing the Game: A Cook Book.

STORY BY KEITH RECKER // PHOTOGRAPHY AND STYLING BY ERIN KELLY

RECIPES INSPIRED BY MELISSA CLARK

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