This Broiled Salmon with Warm Tomato and Edamame Salad is a delicious and easy dinner option that can be made in just 30-40 minutes. The warm tomato and edamame salad topping takes this dish to the next level, providing a burst of flavors that complement the broiled salmon perfectly.
Turn on the broiler to the low setting and cover a large baking sheet with aluminum foil.
Lightly coat each fillet with 1 tablespoon of olive oil using a pastry brush. Place the fillets skin side down on the baking sheet and season each piece with salt and fresh ground pepper. Set aside.
Heat the remaining 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the sliced red onion and cook for 5 minutes without obtaining any color.
Stir in the halved grape tomatoes and season with salt and fresh ground pepper. Cook until the tomatoes begin to soften, about 10 minutes.
Stir in the defrosted edamame and cook for an additional couple of minutes. In the last minute of cooking, stir in the freshly chopped cilantro. Taste and season with additional salt and pepper if necessary.
Once you start cooking the onions, put the salmon in the oven and broil for 6-10 minutes, depending on the thickness of the fish. Remove the fish from the oven.
Slide a spatula between the skin and flesh of the fish to remove the fish from the skin. Transfer the fish to a plate and top with the warm tomato and edamame salad. Serve immediately.
This dish can be served on a bed of sautéed leafy greens like chard or spinach, or alongside quinoa, brown rice, or couscous. For those who prefer a different type of fish, tilapia, grouper, red snapper, or mahi-mahi can be substituted. Just adjust the cooking time based on the thickness of the fish.
Enjoy this delicious and healthy Broiled Salmon with Warm Tomato and Edamame Salad for a quick and satisfying meal that is sure to impress!