Sheet Pan Salmon and Tomatoes
This one-pan wonder combines zest, spice and creaminess.
Ingredients
- 4 cups grape tomatoes
- 2 Tbsp olive oil
- 1½ tsp coriander seeds, crushed
- ½ tsp cumin seeds, crushed
- Kosher salt and pepper
- 450 g skinless salmon fillet cut into 3cm pieces
- 2 scallions thinly sliced, divided
- 2 cups baby kale
- Greek yogurt and crumbled feta for serving
- 4 small pieces flatbread, naan or pita warmed
Instructions
- Heat oven to 200°C. On rimmed baking sheet, toss tomatoes, oil, coriander, cumin and 1/4 teaspoon each salt and pepper. Roast 12 minutes.
- Season salmon with 1/4 teaspoon each salt and pepper and nestle among tomatoes. Reduce oven temperature to 180°C and continue roasting until tomatoes have begun to break down and are juicy, and salmon is opaque throughout, 8 to 10 minutes more.
- Scatter half of scallions then kale over salmon and tomatoes; let sit 2 minutes.
- Spread yogurt on flatbreads, top with salmon and vegetables, then sprinkle with feta and remaining scallion, if desired.