Sungold Shishito Salmon
While summer is coming to an end, one thing we’ve had to keep our meals and days bright has been this delicious and quick salmon. And as much as I try to stay away from foil pouch or sheet pan dinners, as they often cook a bit irregularly and unevenly, BUT this one comes out perfect in everyway! The sungold tomatoes are super sweet and with the smokey blistered shishitos, they compliment the salmon throughout every bite.
Serves 2
Salad
1 lb salmon (skin on; we used Sitka Salmon Shares Coho Salmon)
1 pint sungold tomatoes
1 cup shishito peppers
5-6 sprigs of fresh thyme
lemon garlic pepper seasoning (make your own by combining the zest of 2 lemons, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp pepper)
1 lemon juiced
2 tbsp Avocado oil
Big pinch of Maldon sea salt
Method
Preheat grill or oven to 450 F and line a baking sheet with foil.
Combine the tomatoes, shishito peppers, avocado oil and maldon sea salt and top with thyme. Grill (without baking sheet on direct heat) or roast (with baking sheet) for 10 minutes.
Pat salmon dry and sprinkle with lemon garlic pepper and then spread over fish using oil.
Remove tomatoes from oven and arrange salmon on foil (oil the skin side a bit before putting the salmon skin side down) surrounded by tomatoes and shishito peppers. Top with thyme. Roast for 10-15 minutes or until the temperature at the fattest part is at 138 and rising.
Drizzle with lemon then spoon the tomatoes and shishito peppers and sprinkle the thyme on the salmon and serve.
