- 1 Copper River Coho salmon fillet
- 2 to 3 tbs olive oil
- 1 tsp Italian seasoning or Herbs de Provence
- ½ tsp paprika
- ¼ tsp onion powder
Garlic Butter Sauce
- 3 tbs ghee or butter
- 3 cloves garlic
- 1 tsp chopped fresh rosemary
- 1 tsp lemon juice
- zest of 1 lemon
- 3 tbs olive oil
- 1 pint cherry tomatoes
- 1 clove garlic, minced
Preheat oven to broil.
Lightly oil a large casserole dish or baking sheet.
Stir together dry ingredients and salt to taste in a small bowl.
Place salmon on baking sheet and sprinkle with seasoning mixture.
Roast salmon for 10-15 minutes until barely translucent in the middle.
While salmon is roasting, add butter, garlic, rosemary, lemon zest and juice to a small skillet.
Simmer over med-high heat.
While butter sauce is simmering add olive oil to cast iron pan over med-high heat.
Carefully add tomatoes, allow them to sit in pan untouched for 2 minutes, shake pan and sit for 2 more minutes, cook until skins begin to wilt.
Serve salmon drizzled with garlic butter sauce and blistered tomatoes.