• • Don't overcrowd the sheet pan and lay the filets and tomatoes in an even layer so they roast evenly.

• • Use a kitchen thermometer to check the internal temperature of the salmon to prevent overcooking. 

Substitutions and Variations

• • Salmon - Frozen or fresh salmon will both work, but froen will need to be fully defrosted beforehand. 

• • Tomatoes - Either grape or cherry tomatoes or on-the-vine tomatoes can be cut up into smaller pieces. 

• • Basil - Fresh basil leaves work best as a finishing herb. 1 Tablespoon of dried basil of Italian seasoning may be used. Sprinkle the dried herbs on the salmon before roasting instead of after.

• • Spicy - Sprinkle a pinch or two of crushed red pepper flakes. 

• • Veggies - Add artichoke hearts, green beans, or broccolini to the sheet pan.

 

Alternative Cooking Methods

• Stovetop - Sear salmon filets in a cast iron skillet or nonstick skillet in olive oil with the tomatoes and garlic. Cooking times should be about 5-7 minutes on each side for smaller filets or 8-10 minutes for a large fillet. If you don't have a large enough skillet to hold the tomatoes and salmon, then separate skillets can be used for each. 
• Grill - This dish can be cooked on the grill. I recommend using grill mats to help make sure the fish doesn't stick to the grates or fall through. Cooking times will be closer to 10-15 minutes for pre-portioned filets and 15-20 minutes for one large filet. Tomatoes can also be roasted in a cast iron skillet.

 

Make Ahead and Storage Instructions

Prep the recipe earlier in the day on a sheet pan and wrap it in plastic and store it in the refrigerator.  Pull it out while the oven preheats and follow the cooking directions as noted above. Cooking times may be slightly longer.  Leftovers of this Italian salmon will keep for 3-5 days in an airtight container in the refrigerator. Reheat in the microwave or in the oven until just heated through.