This recipe by Julia Mueller is the perfect way to take advantage of the bounty of tomatoes in your garden, and this season's catch!

Roasted Salmon with Lemon Garlic Butter Sauce & Blistered Tomatoes

This is the kind of dinner that feels a lot fancier than it actually is. A simple Copper River Coho fillet gets roasted until perfectly tender, then drizzled with a rich lemon garlic butter sauce and topped with cherry tomatoes blistered until they're sweet, jammy, and just starting to burst. It comes together with one pan, one skillet, and about 20 minutes of actual effort — but it plates like something you'd order at a restaurant.

Coho is the perfect fish for this recipe. Its delicate flavor and tender texture soak up the seasoning beautifully, and it's rich enough to stand up to that garlicky, lemony butter without being overpowered by it. Broil the salmon while you build the sauce and blister the tomatoes on the stovetop, and everything lands on the plate warm at the same time. Recipe and images courtesy of Julia Muller of TheRoastedRoot.com — thank you, Julia!

Ingredients

For the salmon:

• 1 Copper River Coho salmon fillet
• 2 to 3 tbsp olive oil
• 1 tsp Italian seasoning or Herbes de Provence
• ½ tsp paprika
• ¼ tsp onion powder
• Salt, to taste

For the lemon garlic butter sauce:

• 3 tbsp ghee or butter
• 3 cloves garlic
• 1 tsp chopped fresh rosemary
• 1 tsp lemon juice
• Zest of 1 lemon

For the blistered tomatoes:

• 3 tbsp olive oil
• 1 pint cherry tomatoes
• 1 clove garlic, minced

Instructions

1. Preheat the oven to broil. Lightly oil a large casserole dish or baking sheet.
2. Stir together the Italian seasoning, paprika, onion powder, and salt to taste in a small bowl.
3. Place the salmon on the prepared baking sheet and sprinkle evenly with the seasoning mixture.
4. Roast for 10 to 15 minutes, until the salmon is just barely translucent in the middle.
5. While the salmon roasts, add the butter, garlic, rosemary, lemon zest, and lemon juice to a small skillet. Simmer over medium-high heat until fragrant and slightly reduced.
6. Meanwhile, heat the olive oil in a cast iron pan over medium-high heat. Carefully add the cherry tomatoes and let them sit untouched for 2 minutes, then shake the pan and let them sit for 2 more minutes. Continue cooking until the skins begin to wilt and blister.
7. Serve the salmon drizzled with the lemon garlic butter sauce and topped with the blistered tomatoes.

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