Salmon with Roasted Cherry Tomatoes
Updated Jul 14, 2021, Published Mar 09, 2018
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There’s something irresistible about a dish that’s both vibrant and effortless and this Salmon with Cherry Tomatoes is exactly that. Juicy, burst cherry tomatoes mingle with garlic, olive oil, and herbs to create a fresh, flavorful sauce that perfectly complements tender, flaky salmon.
Whether you’re looking for a quick weeknight dinner or a light, summery main course that feels a little special, this one-pan wonder will become a favorite. Best of all, it comes together with just a handful of simple ingredients and minimal cleanup.
How to make Salmon with Roasted Cherry Tomatoes:
- Gather and prep the ingredients:
- Salmon fillets
- Cherry or grape tomatoes
- Shallots
- Olive oil
- Salt and black pepper
- Garlic
- Balsamic vinegar
- Basil
- Make the cherry tomato “sauce.” Drizzle on some oil…
- Roast until blistered and soft. Transfer to a bowl, but be sure not to leave any of the juices behind!
- Cook the salmon. A simple sear is all the rich taste of salmon needs to shine through!
- Top the salmon with the cherry tomatoes…
…And friends! You’ve got a restaurant-style salmon dish that’s wholesome, guilt-free, light and delicious! Salmon with Roasted Cherry Tomatoes is a meal you can feel good about!
More healthy fish recipes!
- Sheet Pan Thai Sweet Chili – Lime Baked Fish with Garlic Broccolini
- Baked Veracruz-Style Fish (Pescado A La Veracruzana)
- Indian Spiced Sea Bass with Braised Red Lentils
- Asian Vegetable Noodle Broth Bowls with Pan-Seared Fish
- Pomegranate and Orange Glazed Salmon with Stir-Fried Vegetables
- Mediterranean Fish en Papillote
- Salmon and Black Bean Tostadas with Cilantro Lime Slaw and Chipotle Crema
Find more Mediterranean fish recipes at 30 Best Mediterranean Fish Recipes.
Salmon with Roasted Cherry Tomatoes
Ingredients
- 3 tablespoons olive oil, divided
- 1 medium shallot, finely chopped (1/4 cup)
- 1 container (10.5-ounce) cherry tomatoes, or grape tomatoes
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar, or to taste
- 2 tablespoons chopped basil
- Salt and freshly ground black pepper, to taste
- 2 (4-6 ounce) salmon fillets, skin removed
- Basil leaves, for garnish
- Lemon wedges, for garnish
Instructions
- Preheat oven to 400 degrees.
- Heat 2 tablespoons olive oil over medium-high heat in an oven-safe skillet or sauté pan. Add the shallot, reduce heat to medium-low and cook for 2-3 minutes or until just beginning to soften.
- Add the cherry tomatoes and stir to coat with the olive oil. Transfer to the oven.
- Roast for 15 minutes or until blistered and the tomatoes release their juices. Transfer to a bowl along with all the accumulated juices.
- Add the garlic, balsamic vinegar, and basil. Cover to keep warm. Wipe out the skillet (otherwise the juices will burn).
- Heat remaining oil in the skillet over medium-high heat.
- Season salmon with salt and black pepper. Place salmon in the skillet (top side down), reduce heat to medium and cook 3-4 minutes. Flip the salmon and cook 2-3 minutes on the other side. (If the fish is thick and you prefer it cooked all the way through, it may require some time in the oven. The salmon is cooked through when it easily flakes with a fork.)
- Pour the cherry tomato sauce over the salmon. Garnish with fresh basil and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I’d love to make this recipe, looks delicious. I’m curious as to what you served this over? Thanks!
Hi, Justine, Thanks so much for your question! In the photo, it’s served over a quinoa and spinach combination. Nothing too complicated: Quinoa, spinach, parmesan cheese, garlic. Thanks again and I hope you enjoy!
Thank you! Looking forward to what I’m sure will be another great recipe, I’ve made a few so far. Your Pinot Noir chicken is just outstanding!!!
Hi, Justine, I so appreciate hearing that, appreciate you and hope you enjoy!
This is the second recipe I have made from you and you did not disappoint. This only difference is I used salmon with the skin on as that is what I had on hand. Will definitely put in my rotation. Thanks Carol.
Hi, Dianne, Thanks so very much and so happy you loved this recipe! So glad you’re trying more of my recipes; I really appreciate it. Thanks again!
I have to admit, my favorite parts of this recipe were the salmon and the tomatoes (I could see using these several other ways). The quinoa was good, but quinoa, in general, is just not my go-to favorite. All in all a very tasty recipe and it makes a beautiful presentation. Thanks, Carol!
Hi, Barb, Thanks so much and so glad you enjoyed the salmon with the tomatoes most of all. With quinoa, a lot of people love it or they’re kind of “meh” on it. Thanks again!
This looks so incredible. I love salmon and your presentation is so beautiful; a perfect melange of textures and flavors.
Hey, Cakespy! Thanks so much! It’s really a great dish!
Thanks so much, Eileen! I hear ya on the oils! Hope you enjoy!
I cannot rave enough about this meal! First of all, due to health reasons a few years ago, I really changed a lot of what I eat. Mazola is one of the few oils I will use. It is fabulous and much healthier than many. I have stayed away from risotto because I limit carbs. You have introduced me to quinotto. I love the blistered tomatoes and salmon. My family is going to love this one. Going to be added into the rotation this week!
I cannot rave enough about this meal! First of all, due to health reasons a few years ago, I really changed a lot of what I eat. Mazola is one of the few oils I will use. It is fabulous and much healthier than many. I have stayed away from risotto because I limit carbs. You have introduced me to quinotto. I love the blistered tomatoes and salmon. My family is going to love this one. Going to be added into the rotation this week!
Beautiful dish and fairly easy to make. I need to prepare this today for Lent! Thanks for your participation on this shop.
Thanks so much, Adriana! Hope you enjoy and was honored to do it!
Beautiful dish and fairly easy to make. I need to prepare this today for Lent! Thanks for your participation on this shop.
Beautiful dish and fairly easy to make. I need to prepare this today for Lent! Thanks for your participation on this shop.