Whether you’re hosting a gathering or just want to dress up a Friday night dinner, there’s no real need to spend hours toiling in the kitchen. Don’t believe us? Try this recipe for salmon with pesto and blistered tomatoes from Everyday Entertaining by Elizabeth Van Lierde. It looks elegant but calls for only five ingredients, plus it can be assembled ahead of time.
“This is my tried-and-true go-to fish dish for dinner parties,” Van Lierde writes. “I have made this dozens of times, with never an ounce of salmon left, ever. My favorite part about this dish is that I can prep everything the morning of, pop it into the refrigerator and bake it before people arrive. It’s the most unfussy, delicious meal that will leave everyone asking for the recipe.”
As she suggests (and we agree), serve this one with plenty of crisp rosé, fresh bread and a green side.
Recipe reprinted with permission from Everyday Entertaining by Elizabeth Van Lierde, courtesy of Weldon Owen Publishers.
Honey-Mustard Sheet Pan Salmon
Ingredients
1 pound mixed cherry tomatoes
3 garlic cloves, minced
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 large (1 to 1½ pounds) center-cut salmon fillet or 4 small fillets (3 to 4 ounces each)
1 cup basil pesto (store-bought or homemade)
Directions
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. On the baking sheet, toss together the cherry tomatoes, garlic and a sprinkle of salt and pepper. Bake until the tomatoes have burst and are slightly browned, 15 to 16 minutes.
3. Line a separate baking sheet with parchment paper for the salmon. Brush a light coat of olive oil onto the fillet(s) and season with salt and pepper.
4. Bake for 10 minutes, then spoon 1 to 2 tablespoons of the pesto evenly over the salmon. Bake until the salmon flakes off easily when prodded with a fork, about 3 minutes more.
5. Gently transfer the salmon to a serving platter and top with the burst tomatoes.
Note: If you don’t love salmon, you can replace it with cod or halibut.