Sheet Pan Salmon and Tomatoes

Name: Sheet Pan Salmon and Tomatoes
Yield: 4 servings
Ingredients: 2 pt Grape Tomatoes; 2 tbsp Olive Oil; 1.5 tsp coriander seeds, crushed; 0.5 tsp cumin seeds, crushed; Kosher salt and pepper; 1 lb skinless salmon, cut into 1 1/2-inch pieces, fillet; 2 Scallions, thinly sliced divided; 2 cup baby kale; Greek yogurt feta, crumbled for serving; 4 small pieces flatbread, naan or pita, warmed

This sheet-pan salmon and tomatoes recipe delivers 36g of protein per serving in just 30 minutes — easy, healthy, and satisfying.

Brooke1999

Servings4

Difficultyeasy

MediterraneanDinner / Supper

Ingredients

2 ptGrape Tomatoes
2 tbspOlive Oil
1.5 tspcoriander seeds, crushed
0.5 tspcumin seeds, crushed
Kosher salt and pepper
1 lbskinless salmon, cut into 1 1/2-inch pieces, fillet
2Scallions, thinly sliced divided
2 cupbaby kale
Greek yogurt feta, crumbled for serving
4 smallpieces flatbread, naan or pita, warmed

Instructions

1
Heat oven to 450°F. On rimmed baking sheet, toss tomatoes, oil, coriander, cumin and 1/4 teaspoon each salt and pepper. Roast 12 minutes.
2
Season salmon with 1/4 teaspoon each salt and pepper and nestle among tomatoes. Reduce oven temperature to 425°F and continue roasting until tomatoes have begun to break down and are juicy, and salmon is opaque throughout, 8 to 10 minutes more.
3
Scatter half of scallions then kale over salmon and tomatoes; let sit 2 minutes.
4
Spread yogurt on flatbreads, top with salmon and vegetables, then sprinkle with feta and remaining scallion, if desired.