Roasted Salmon with Horseradish and Cherry Tomato.

Recipe Is:

 

Low Saturated Fat

Ingredients

• 4 (6-oz.) skin-on salmon fillets
• 1/2 teaspoon black pepper
• 3/4 teaspoon finely ground sea salt, divided
• 1/4 cup grated fresh horseradish (from 1 8-oz. horseradish root) or 1/4 cup prepared horseradish, well drained
• 2 tablespoons drained capers, chopped
• 1 tablespoon finely chopped shallot (from 1 small shallot)
• 4 tablespoons plus 1 tsp. olive oil, divided
• 3 pt. grape tomatoes
• 1 cup packed arugula (1 oz.)
• 3 tablespoons roasted unsalted pistachios, chopped
• 2 teaspoons chopped fresh thyme

How to Make It

Step 1

Preheat oven to 450°F with the oven rack positioned 8 inches from heat source. Place salmon, skin side down, in center of a rimmed baking sheet lined with parchment paper. Sprinkle with pepper and 1/2 teaspoon of the salt. Stir together horseradish, capers, shallot, and 2 tablespoons of the oil in a bowl until combined. Spread mixture over tops of salmon, pressing lightly to adhere. Spread tomatoes around salmon, and drizzle with 2 tablespoons oil.

Step 2

Roast in preheated oven until a thermometer inserted in thickest portion of salmon registers 130°F and tomatoes have burst, about 18 minutes. Increase oven temperature to high broil (do not remove baking sheet). Broil until tomatoes and topping on salmon are browned, about 2 minutes.

Step 3

Toss arugula with remaining 1 teaspoon oil. Sprinkle tomatoes with arugula, pistachios, thyme, and remaining 1/4 teaspoon salt, and serve.