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Preheat oven to 400°F. Line a 15-by-10-inch baking pan with foil; set aside.
In a small bowl, soak the raisins in hot water until softened and plump, about 10 minutes. Drain; set aside. In another small bowl, drizzle tomatoes and capers with 2 tablespoons oil; toss gently to coat.
Meanwhile, in a food processor, combine parsley, the remaining 2 tablespoons oil, garlic, salt and crushed red pepper. Cover; process until smooth.
Place frozen salmon on the prepared pan. Spoon parsley mixture over each salmon fillet, spreading to cover. Spoon tomato mixture around salmon on the baking pan. Roast, uncovered, for 14 to 15 minutes. Remove pan from oven. Add raisins, stirring into tomato mixture. Return pan to oven; roast 14 to 15 minutes more, or until fish flakes easily with a fork.
Transfer salmon to a platter; spoon over tomatoes, capers, raisins and any remaining pan juices. Sprinkle with fresh parsley leaves, if desired.