Antipasto Sheet-Pan SalmonAntipasto Sheet-Pan Salmon
Antipasto Sheet-Pan Salmon
Antipasto Sheet-Pan Salmon
Soft and delicate Coho Salmon takes on an Italian flair, with the fragrant flavors of fresh herbs and antipasto. This mouthwatering dish also features hints of citrus and a pine nut crunch.
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Recipe - Downers Grove, IL
Antipasto-Sheet-Pan-Salmon.jpg
Antipasto Sheet-Pan Salmon
Prep Time20 Minutes
Servings6
Cook Time15 Minutes
Ingredients
1 lemon, cut into ⅛-inch slices
1 lb. grape tomatoes or multicolor cherry tomatoes
1/2 cup Antipasto Bar items, such as black and/or green pitted olives, artichoke hearts, peppers, and mushrooms
2½ Tbsp. Fresh Thyme extra-virgin olive oil, divided
1½ lb. fresh coho salmon fillet, about 1 inch thick
1 tsp. chopped fresh oregano leaves
1/8 tsp. coarse-ground black pepper
Toasted pine nuts, for garnish
Directions
  1. Preheat oven to 425°F. Line a rimmed baking pan with parchment paper.
  2. If desired, cut some of the lemon slices, tomatoes, and antipasto in half; place in a large bowl. Drizzle with 2 Tbsp. olive oil; toss until coated. Set tomato mixture aside.
  3. Place salmon, skin side down, in center of prepared pan. Tuck under thin edges of salmon, if necessary. Brush salmon with remaining ½ Tbsp. oil; top with a few lemon slices and sprinkle with oregano and black pepper.
  4. Place tomato mixture around salmon in pan. Roast for 10 to 15 minutes or until salmon flakes easily with a fork and internal temperature reaches 145°F.
  5. Transfer salmon and tomato mixture to a platter. Garnish with pine nuts, if desired.
Nutritional Information

Each serving contains: 316 calories, 23 g fat, 4 g saturated fat, 0 g trans fat, 62 mg cholesterol, 183 mg sodium, 3 g carbohydrates, 1 g fiber, 2 g sugar, 24 g protein. Daily values: 14% vitamin A, 25% vitamin C, 2% calcium, 3% iron.

20 minutes
Prep Time
15 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1 lemon, cut into ⅛-inch slices
Lemons
Lemons - 1 Each
$0.99
1 lb. grape tomatoes or multicolor cherry tomatoes
Organic Sangria Tomatoes
Organic Sangria Tomatoes - 10 Ounce
$3.99$0.40/oz
1/2 cup Antipasto Bar items, such as black and/or green pitted olives, artichoke hearts, peppers, and mushrooms
Delallo Antipasto Delight
Delallo Antipasto Delight - 7 Ounce
$6.49$0.93/oz
2½ Tbsp. Fresh Thyme extra-virgin olive oil, divided
Fresh Thyme Extra Virgin Olive Oil
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$14.99$0.44/oz
1½ lb. fresh coho salmon fillet, about 1 inch thick
Pier 33 Coho Salmon
Pier 33 Coho Salmon - 1 Pound
Sale
$5.99 avg/ea was $11.99 avg/ea$5.99/lb
1 tsp. chopped fresh oregano leaves
Fresh Thyme Organic Oregano
Fresh Thyme Organic Oregano - 0.75 Ounce
$2.50$3.33/oz
1/8 tsp. coarse-ground black pepper
Fresh Thyme Organic Ground Black Pepper
Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce
$5.29$2.67/oz
Toasted pine nuts, for garnish
Made With Pine Nuts Tub
Made With Pine Nuts Tub - 4 Ounce
$12.99$3.25/oz

Nutritional Information

Each serving contains: 316 calories, 23 g fat, 4 g saturated fat, 0 g trans fat, 62 mg cholesterol, 183 mg sodium, 3 g carbohydrates, 1 g fiber, 2 g sugar, 24 g protein. Daily values: 14% vitamin A, 25% vitamin C, 2% calcium, 3% iron.

Directions

  1. Preheat oven to 425°F. Line a rimmed baking pan with parchment paper.
  2. If desired, cut some of the lemon slices, tomatoes, and antipasto in half; place in a large bowl. Drizzle with 2 Tbsp. olive oil; toss until coated. Set tomato mixture aside.
  3. Place salmon, skin side down, in center of prepared pan. Tuck under thin edges of salmon, if necessary. Brush salmon with remaining ½ Tbsp. oil; top with a few lemon slices and sprinkle with oregano and black pepper.
  4. Place tomato mixture around salmon in pan. Roast for 10 to 15 minutes or until salmon flakes easily with a fork and internal temperature reaches 145°F.
  5. Transfer salmon and tomato mixture to a platter. Garnish with pine nuts, if desired.