Sheet Pan Caprese Salmon

By Rachel Cooks

Ingredients

4 cups cherry or grape tomatoes ((2 pints))
1 ½ pounds salmon fillet ((cut into 4 equal portions))
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon coarse ground black pepper
8 ounces fresh mozzarella pearls ((see note))
¼ cup prepared basil pesto
fresh basil leaves
balsamic glaze

Prep Time10mins
Cook Time26mins
Servings4

Instructions

Preheat oven to 425°F. Lightly spray a large rimmed sheet pan with nonstick spray for easy cleanup.

Put the tomatoes on the sheet pan and roast for 10 minutes.

Meanwhile, in a small bowl, combine oil with salt, garlic powder, Italian seasoning, and black pepper.

After 10 minutes, remove the pan from the oven. Add the salmon to the pan, arranging the tomatoes around it. Drizzle or brush the salmon and tomatoes with olive oil mixture.

Roast for 16 to 17 minutes or until the salmon flakes easily with a fork and reaches 140°F in the thickest part (it will continue cooking slightly as it rests).

Meanwhile, drain mozzarella pearls if packed in liquid and pat dry. Place in a small bowl and lightly toss with pesto.

When the salmon is finished cooking, remove the pan from the oven, and immediately add the pesto-coated mozzarella pearls to the pan, sprinkling it over the salmon and tomatoes. Wait 5 minutes before serving; the heat of the pan will warm the mozzarella and slightly melt it.

Serve immediately, garnished with fresh basil and a drizzle of balsamic glaze, if desired.