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Sheet-Pan Salmon with Gin-Soaked Tomatoes
Ingredients
  • 4 (7-ounce) center cut, skin-on salmon fillets (about 1 inch thick)
  • 1 ½ teaspoons kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • 2 pints cherry tomatoes (about 1 ¼ pounds), halved
  • ½ cup extra-virgin olive oil
  • 2 small shallots, thinly sliced into rings (about ½ cup)
  • ¼ cup drained capers in brine
  • ¼ cup (2 ounces) gin
  • 1 teaspoon grated lemon zest plus 20 to 24 half-moon slices (from 2 lemons; use Meyer lemons if you can find them)
  • ⅛ teaspoon crushed red pepper (optional)
  • Fresh dill, flat-leaf parsley leaves, or chives, for garnish (optional)
Steps
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