Salmon with Roasted Grapes and Thyme
Rich, flaky salmon pairs with sweet roasted grapes, fresh thyme, lemon, and balsamic vinegar for an elegant yet easy dinner. Roasting concentrates the grapes into a juicy, colorful accompaniment that balances the savory salmon beautifully.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Ingredients
- Salmon fillets
- Seedless red or black grapes
- Fresh thyme
- Olive oil
- Garlic
- Lemon
- Balsamic vinegar
- Dijon mustard, optional
- Salt
- Freshly ground black pepper
- Shallot, optional
Instructions
- Preheat the oven to 425°F (220°C). Lightly oil a large baking dish or rimmed baking sheet.
- Place the grapes in the prepared dish and toss with olive oil, fresh thyme leaves, salt, and black pepper. If using shallot, thinly slice it and scatter it among the grapes.
- Roast the grapes for about 10 minutes, until they begin to soften, blister, and release their juices.
- Meanwhile, pat the salmon fillets dry. Rub them lightly with olive oil and season with salt, black pepper, minced garlic, and fresh thyme.
- Remove the baking dish from the oven and move some of the grapes aside. Arrange the salmon fillets skin-side down among the grapes.
- Return the dish to the oven and roast for 10 to 14 minutes, depending on the thickness of the fillets, until the salmon reaches the desired doneness and flakes easily at the thickest part.
- Drizzle the warm grapes with balsamic vinegar and fresh lemon juice. If desired, whisk Dijon mustard into the balsamic mixture before adding it.
- Spoon the roasted grapes and their juices over and around the salmon. Finish with additional fresh thyme and lemon and serve warm.
Notes
- For a sweeter finish, drizzle a small amount of honey or maple syrup over the grapes before roasting.
- Add sliced shallots or red onion to the roasting dish for additional savory flavor.
- Rosemary can replace thyme for a stronger herbal flavor; use it more sparingly.
- For extra tanginess, add more balsamic vinegar, Dijon mustard, or fresh lemon zest after roasting.
- Top with toasted walnuts, pecans, or sliced almonds for additional crunch.
- Store leftover salmon and roasted grapes with their cooking juices in an airtight container in the refrigerator for up to 3 days.
- For gentle reheating, place the salmon and grapes in a covered baking dish and warm at 275°F (135°C) until heated through.
- For food safety, cook salmon to an internal temperature of 145°F (63°C).
Nutrition
- Serving Size: 1 salmon fillet with roasted grapes
- Calories: 430 kcal
- Sugar: 14 g
- Sodium: 390 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
