Iraqi Roasted Salmon with Tomato and Lemon

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 475⁰F. Line half sheet pan with aluminum foil

Step 2

In a medium skillet, heat the olive oil over medium-high heat. Add onions and scallion whites; cook, stirring often, until softened and lightly caramelized - about 10-12 minutes. Stir in coriander, cumin, turmeric, and cayenne; cook, stirring continuously until fragrant, about 1 minute.

Step 3

Stir in the tomato paste and cook, stirring often, until well incorporated and caramelized to the color of rust, 3-4 minutes. Remove from the heat and stir in the lemon zest. Season with salt and let cool slightly.

Step 4

Place the side of salmon on the prepared sheet pan, skin-side down (and arranged diagonally to fit, if necessary), and season with a heavy pinch of salt. Spread the tomato mixture over the top of the salmon in an even layer. Roast for 15-20 minutes, until the salmon is golden and reaches and internal temperature of 145F. If desired, broil the salmon for 2-3 minutes to get more color.

Step 5

Garnish the salmon with the scallion greens, then serve with lemon wedges.