After successfully roasting chicken with vegetables serving as a "rack", we tried the same trick with salmon. It worked beautifully: you get fish that is cooked right all around, together with soft roasted vegetables to serve with it.
Quartered red and green heirloom tomatoes, quartered red onions, and a whole head of garlic broken up into cloves were our choices, but many other vegetables will work well, too. After arranging the veg in a ceramic baking dish, we drizzed olive oil and white wine over them and placed salmon steaks (brushed with oil and seasoned with salt and pepper) on top. The dish was done after about 45 minutes in a 450°F/230°C oven.
- 2 salmon fillets or steaks
- 3-4 tomatoes, quartered
- 2-3 onions, quartered
- 1 head galic, split
- 1 cup olive oil
- 1 cup white wine
- salt & pepper