I’m always on the look out for different ways to prepare salmon. I actually saw this recipe in the current magazine, BHG Fast and Fresh, the picture of the red cherry tomatoes against the pink salmon instantly caught my eye.
So today I give you a simple, healthy, no fuss, extremely tasty meal to make!
Roasted cherry tomatoes along with garlic and shallots makes for a very moist and flavorful fish that’s also vibrant in color!
Roast a bunch of asparagus on the side, it pairs nicely with the salmon, no heavy carbs required.
I added dollops of fresh basil pesto to mine which heightened the flavors even more.
It’s amazing what can be made in just one pan, this is great for a quick weekday meal or worthy enough for dinner guests!
The original recipe calls for 3 lbs. of salmon but I used only 2 individual portions, changed up the amounts and added fresh basil and pesto. Here’s my version.
- wild salmon, 2 individual portions
- 1½ pints of cherry or grape tomatoes
- 2 shallots, thinly sliced
- 3 cloves garlic, shaved
- fresh basil
- olive oil
- salt and pepper
- Preheat oven to 400 F.
- Into a baking dish add the tomatoes,some fresh snipped basil, garlic and shallots, drizzle everything with olive oil, a little salt and pepper and roast uncovered for 15 minutes
- Place salmon, skin side down on tomato-shallot mixture.
- Sprinkle with a tiny bit of salt and pepper.
- Roast uncovered 15 to 18 minutes depending on how thick your fish is basting it once with all those juices during the cooking time.
- Place dollops of basil pesto on cooked fish when finished. (optional)
- Garnish with lemon zest.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
I made this and OH MY GOD, melt in your mouth fantastic!!!! Like actually just sat there after each bite saying “whoa”
Thank you so much for this recipe!
Aww so glad you liked it!
Hi I noticed the Cherry/grape juce in the ingredients. Is that to drink? I can’t see it in the recipe.
Maria, it says cherry or grape tomatoes, not juice, it’s referring to the size of the tomatoes, their small.
Amazing, how your brain reads what you ‘think’ it says. Was the grape that threw me. Sorry.
I have never done salmon with tomatoes. I always do whitefish with tomatoes. What is wrong with me? This is going to happen.
Hi Marie,
Your love for fresh and wholesome food really comes through in all your recipes. The ravioli apps look delish – I cant wait to
try them. What a great short cut using pre bought pasta sheets, but knowing me I will likely make the pasta myself !
Thanks for posting this recipe ! Keep on Cooking !!!
Anna Maria
Your dish caught my eye as well…love the bright colors on the plate. I can’t wait to give the recipe a try.
Wow, this looks delicious, and those tomatoes look amazing! All the ones I see in the supermarket aren’t nearly that red– did you get them at a farmer’s market or something?
Tess I got mine at Trader Joe’s they always seem to have nice red ones, I also buy my basil there in the winter, it always looks nice. No farmers market here for a long while.
This looks so delicious, Marie!! Your pictures have my mouth watering! We love salmon around here, so this is on the menu for tonight!
So simple, so pretty and oh, so good!
A beautiful meal!
Salmon is a favorite here, especially when it’s prepared like this. I especially like that it’s easy to make a serving for 1 or 2. Beautiful meal, Marie.
Hi Marie, I just happened to come across your blog on a search for Frezzelles. Who knew I’d find a fellow Chicago-Italian? I moved away after I got married over twenty years ago, and I’m still homesick. My family is still there in the windy city. I’m a writer and have a blog. I wrote a memoir anthology about growing up Italian in suburban Chicago. One of my short stories is about how I learned to cook, so I have some recipes up on my blog. My writing is not purely about cooking though, but I do post about it on occasion. I just drafted a blog about Frezzelles. I’m not sure when I’m going to post it yet, but I’m linking back to those yummy photos you have of your Frezzelles. OMG, red peppers, eggplant (my favorite), and olives. I think I’m coming to your house for dinner when I get back up there to visit my family. Good to meet you.
Hi Lori, so nice to meet you too, another Chicagoan! I’ll have to come check out your blog!
This looks so bright and colorful, Marie! We love slamon. How does your roasted asparagus stay so green? Do you blanch it first? When I roast mine it becomes a more olive green. Still tastes good, but I like the bright green color of yours 😉
What a nice meal. This is the kind of thing that Bart loves. I am not a fish eater, so it’s a real treat for him when I do make fish. Salmon is his favorite. I’ll have to make this one for him. Thank you, Marie. Oh, Bart says “Thanks, Marie”
I love these type of meals. Love the use of shallots.
I love roasted tomatoes on everything………….yum yum. I will make this!
This is especially inviting at the Lenten season, but I’d enjoy this in the summer too, when those small tomatoes are fresh from the garden. As always, your photos make me want to dive in.