Roast Salmon with Heirloom Tomatoes

This Roast Salmon with Heirloom Tomatoes is easy, healthy and takes only 15 minutes to prepare. You can serve it to company or throw it together on a weeknight when you’re rushed for time.

Roast Salmon with Heirloom Tomatoes

There’s nothing easier than throwing this simple tomato salad together and some salmon on the BBQ or for a quick roast in the oven. Don’t forget the glass of chardonnay.  Cheers!

Roast Salmon with Heirloom Tomatoes

Roast Salmon with Heirloom Tomatoes

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Main Course
Cuisine: Seafood
Keyword: salmon with tomatoes
Servings: 4 persons
Calories: 266kcal

Ingredients

  • 4 skinless salmon fillets
  • 2 tbsp white balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tsp minced garlic
  • lb. mixed heirloom or regular tomatoes
  • ½ cup torn fresh basil leaves
  • ¼ cup diced red onion
  • 2 tbsp capers

Instructions

  • Preheat oven to 400 F
  • Whisk vinegar, oil, and garlic in a large bowl until blended. Gently stir in tomatoes, basil, onions, capers, and kosher salt and pepper to taste.
  • Heat 2 tablespoons olive oil in large non-stick ovenproof skillet over medium-high heat until nearly smoking. Sear salmon fillets skin-side up 2 minutes. Flip, then transfer skillet to oven and cook 7-10 minutes more or until salmon is just cooked through. (depending on thickness) Be careful not to overcook. Mine took 7 minutes and my oven tends to run hot.
  • Spoon tomato salad onto plates and top with grilled salmon.

Nutrition

Serving: 109g | Calories: 266kcal | Carbohydrates: 4.7g | Protein: 0.9g | Fat: 28.2g | Saturated Fat: 4g | Sodium: 513mg | Potassium: 82mg | Fiber: 1.2g | Sugar: 1.4g | Vitamin C: 5mg | Calcium: 20mg | Iron: 0.5mg
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Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Tomato Recipes from Barrie Hill Farms

Cheesy Oven Roasted Tomatoes

Roasted Tomato Salsa

Easy Tomato Vinaigrette

A calendar showing when crops are available at Barrie Hills Farm.

Roasted Potato Salad with Tomatoes, Peppers and Roasted Corn

How fun is this salad? All the goodness of fresh farm produce all mixed into one! Best of all it takes no time at all because while you’re roasting the corn and potatoes, you can prepare your other veggies and viola – a gorgeous salad that your kids will gobble up!

All of the produce used in this dish came from Barrie Hill FarmsRoasted Potato Salad with Tomatoes, Peppers and Roasted Corn

 

I was doing the happy dance through the market as I picked up these beautiful onions….

Fresh onions from Barrie Hill Farms

Fresh corn brought in from the fields just as I arrived…

Fresh corn from Barrie Hill Farms

Roasted Potato Salad with Tomatoes, Peppers and Roasted Corn

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Salad
Keyword: roasted potato salad
Servings: 6 persons
Calories: 290kcal

Ingredients

  • 2 lb. small potatoes or small Yukon Gold potatoes, washed and cut into 3/4-inch chunks
  • 3 tbsp extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 ear fresh corn, in the husk
  • 1/4 cup plus 1 tsp. extra-virgin olive oil
  • 2 cups red, yellow, or orange cherry tomatoes (or a combination), halved
  • 1/2 red bell pepper, cut into 1/4-inch dice
  • 1/2 small red onion, cut into 1/4-inch dice
  • 1/2 yellow bell pepper, cut into 1/4-inch dice
  • 1/2 cup chopped fresh basil
  • 2 small cloves garlic, finely chopped
  • 3 tbsp red-wine vinegar

Instructions

  • Cook potatoes and corn at the same time. Preheat oven to 450 F.
  • Put cut potatoes in large bowl and drizzle with olive oil, add salt and pepper, tossing well to ensure they are well coated.
  • Spread out evenly on baking tray in single layer and bake for 20 – 30 minutes until golden brown.
  • Remove the husk and put the corn on a small baking sheet. Drizzle 1 tsp. of the oil onto the corn and rub it over all the kernels. Sprinkle with kosher salt and pepper. Roast, turning the cob occasionally, until the corn kernels are light brown in a few spots, about 20 minutes. Let the corn cool. Cut the kernels from the cob.
  • Add the corn, tomatoes, red, green, and yellow peppers, onion, basil, and garlic to the potatoes. Toss gently. Whisk the remaining 1/4 cup oil and the vinegar together and add to the salad. Toss again. Season with kosher salt and pepper to taste and serve immediately

Nutrition

Calories: 290kcal | Carbohydrates: 32g | Protein: 4g | Fat: 17g | Saturated Fat: 2.5g | Sodium: 340mg | Fiber: 4g
Tried this recipe?Let us know how it was!

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Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Sweet Corn Recipes from Barrie Hill Farms

Sweet Corn Soup {GF, V}

Sweet Corn Salsa

A calendar showing when crops are available at Barrie Hills Farm.

Sweet Hot Coriander Salmon with Strawberry Tomato Salad

An easy, colorful and elegant salmon dinner with a wonderful combination of sweet and spicy that will have your taste buds tingling. Who knew strawberries and salmon were so amazing together!

Sweet Hot Coriander Salmon with Strawberry Tomato Salad

I’ve created a simple rub for the fish and the salad is a matter of chopping and tossing. It doesn’t get much easier really.

The ingredients are a little quirky but when I saw a recipe online for coriander roasted strawberries I knew this would work with my favorite fish as well. I’m here to testify that they are a fantastic combination and I loved it!

Sweet Hot Coriander Salmon with Strawberry Tomato Salad

This method of cooking is going to give you melt-in-your mouth deliciousness. You’ll want to use a good pan, preferably cast-iron. I have regular cast iron as well as enamel-coated cast iron pans that I use for almost everything. You’re going to sear it briefly on high heat then pop it into the oven for a few minutes and presto – dinner is served!

Sweet Hot Coriander Salmon with Strawberry Tomato Salad

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Salad
Cuisine: Seafood
Servings: 4 persons

Ingredients

SALMON

  • 2 tbsp extra virgin olive oil
  • 4 5 ounce pieces of wild salmon
  • 1.5 tsp coriander
  • 1.5 tsp brown sugar
  • 1.5 tsp chili powder
  • 1.5 tsp Sriracha sauce
  • sea salt

STRAWBERRY TOMATO SALAD (from Southern Living)

  • 1 1/2 cups fresh strawberries, chopped
  • 1/2 pound assorted small heirloom, cherry and grape tomatoes, halved
  • 1/3 cup chopped fresh basil
  • 1 tbsp chopped fresh oregano
  • 1 tsp loosely packed lemon zest
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

Instructions

SALMON

  • Preheat oven to 400F
  • Combine coriander, brown sugar, chili powder, Sriracha sauce in a small bowl. Season with salt. Pat salmon dry and rub mixture into both sides of fish, including skin. Let sit for 15 minutes. In the meantime make the salad.
  • Heat 2 tablespoons olive oil in large non-stick ovenproof skillet over medium-high heat until nearly smoking. Sear salmon fillets skin-side up 2 minutes. Flip, then transfer skillet to oven and cook 7-10 minutes more or until salmon is just cooked through. (depending on thickness) Be careful not to overcook. Mine took 7 minutes and my oven tends to run hot.
  • Good salmon is expensive so if unsure, use a thermometer. It makes life so much easier!

SALAD

  • Combine all ingredients and serve in bowl or arrange on platter leaving room in center for salmon. Make this first because the salmon is going to require your attention.
Tried this recipe?Let us know how it was!

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Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Tomato Recipes from Barrie Hill Farms

Cheesy Oven Roasted Tomatoes

Roasted Tomato Salsa

Easy Tomato Vinaigrette

A calendar showing when crops are available at Barrie Hills Farm.

Slow Roasted Candied Tomatoes

This Solo Roasted Candied Tomatoes recipe is as simple as cutting the tomatoes in half and drizzling with olive oil, a titch of sugar, salt, pepper and thyme. Into the oven for 90 minutes and done!

 

Simply put your tomatoes in a jar, cover with oil and seal tightly.  They will last up to a week in the fridge. I loved these little morsels and was happy to find yet another way to cook tomatoes.  Roasting brings out the rich flavours in tomatoes and the time is worthwhile.  Click here for the recipe.

Roasted Potato Salad with Tomatoes, Peppers and Roasted Corn

How fun is this salad?  All the goodness of fresh farm produce all mixed into one!  Best of all it takes no time at all because while you’re roasting the corn and potatoes, you can prepare your other veggies and viola – a gorgeous salad that your kids will gobble up!

All of the produce used in this dish came from Barrie Hill Farms.  They even had huge basil plants that I pounced on and now I’m in the process of concocting a fun new pesto recipe.

The simple dressing of olive oil and red wine vinegar enhances the flavours and you know I love a potato salad without that dreaded mayo!

Heirloom Tomato Salad with Roasted Lemon and Garlic

Chives and basil in this Heirloom Tomato Salad with Roasted Lemon and Garlic with added cilantro make this salad sing with summer flavors!

Heirloom Tomato Salad with Roasted Lemon and Garlic

While I was cutting up the shallots and tomatoes, I roasted some lemon and garlic and simply added them at the end. The salad dressing consists of just extra virgin olive oil, balsamic vinegar and yes, more pepper! I brushed them with a little olive oil and honey hoping that it would result in an interesting taste. Not so much! You know that limes are powerful.

Well, roasting them makes them twice as powerful and…. inedible!  I should have figured that out when I googled ‘roasted limes’ and there wasn’t a single entry. Live and learn, ha! It was an interesting experiment and that’s what cooking is all about!

Heirloom Tomato Salad with Roasted Lemon and Garlic

You can use any type of tomato you like in this dish and it’s a great way to enjoy the local produce right now.

Heirloom Tomato Salad with Roasted Lemon and Garlic

Chives and basil in this Heirloom Tomato Salad with Roasted Lemon and Garlic and  some cilantro. They make this salad sing!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: Canadian
Keyword: tomato salad
Servings: 4 persons
Calories: 346kcal

Ingredients

  • 1 lemon, sliced thinly
  • 1/2 tsp honey
  • 1 tbsp extra virgin olive oil
  • 5-6 cloves of garlic, peeled
  • 2 pints mixed cherry heirloom tomatoes, halved
  • 1 shallot, sliced thinly
  • a handful of fresh basil
  • 3-4 spears chives, chopped
  • small handful of cilantro (optional), chopped

Dressing

  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • freshly ground pepper

Instructions

  • Preheat oven to 350 F
  • Place lemon slices and garlic cloves on baking sheet. Mix olive oil and honey in small bowl and brush on to lemon slices. Roast for 20 – 25 minutes.
  • Mix dressing ingredients
  • Combine shallots, tomatoes and herbs. Add lemon slices and garlic when done. Drizzle dressing over salad and toss very gently. Serve immediately.

Nutrition

Calories: 346kcal | Carbohydrates: 17g | Protein: 3g | Fat: 30g | Saturated Fat: 4g | Sodium: 32mg | Potassium: 606mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1155IU | Vitamin C: 70mg | Calcium: 44mg | Iron: 2.2mg
Tried this recipe?Let us know how it was!

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Tomato Recipes from Barrie Hill Farms

Cheesy Oven Roasted Tomatoes

Roasted Tomato Salsa

Easy Tomato Vinaigrette

A calendar showing when crops are available at Barrie Hills Farm.

Tomato Artichoke and Olive Salad

Tomato, Artichoke and Olive Salad is as simple as tossing the three ingredients on a plate and drizzle with an easy dressing.  A great side dish or even a mid-afternoon snack.

Tomato, Artichoke and Olive Salad

I keep a jar of marinated artichokes in the pantry because I love munching on them. A 1/2 cup serving of marinated artichokes contains 110 calories. One serving of marinated artichokes contributes 5 grams of carbohydrates, including 2 grams of dietary fiber. It is also a great source of Vitamin C which is so important for your immune system.

You really do need your fresh parsley in this recipe otherwise you’ll be disappointed in the taste. This is not me nagging this time – this is vital to the recipe, ha! Cheers!

Tomato, Artichoke and Olive Salad

Tomato, Artichoke and Olive Salad

Tomato, Artichoke and Olive Salad is as simple as tossing the three ingredients on a plate and drizzle with an easy dressing.  A great side dish or even a mid-afternoon snack.
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Keyword: tomato salad
Servings: 4 persons
Calories: 257kcal

Ingredients

  • 6 Roma tomatoes, cut lengthwise and then quartered
  • kosher salt and freshly cracked black pepper
  • 14 ounces marinated artichokes, drained and chopped
  • 6 ounces small jar of sliced black olives
  • 3 tbsp fresh parsley, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp white balsamic vinegar
  • 3 garlic cloves, minced (maybe 2 if you’re not a fan of garlic)
  • small handful of fresh parsley

Instructions

  • Place cut tomatoes on serving platter. Salt and pepper to taste.
  • Combine artichokes, olives, parsley, olive oil, balsamic vinegar and garlic, mixing well. Spoon on to tomatoes and top with additional fresh parsley.

Nutrition

Calories: 257kcal | Carbohydrates: 11g | Protein: 2g | Fat: 22g | Saturated Fat: 2g | Sodium: 1046mg | Potassium: 263mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2175IU | Vitamin C: 38mg | Calcium: 59mg | Iron: 1.4mg
Tried this recipe?Let us know how it was!

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Tomato Recipes from Barrie Hill Farms

Cheesy Oven Roasted Tomatoes

Roasted Tomato Salsa

Easy Tomato Vinaigrette

A calendar showing when crops are available at Barrie Hills Farm.

Easy Pasta Salad with Tomatoes, Olives & Basil

This Easy Pasta Salad with Tomatoes, Olives & Basil is a five ingredient dish that makes the most out of fresh summer produce. 

Easy Pasta Salad with Tomatoes, Olives & Basil

I love Chickapea pasta for a healthy salad and the shells seem to be especially well suited to this simple dish. This pasta contains only chickpeas and lentils It’s also packed with protein and fiber – perfect for a quick and easy meatless meal. Use good quality olive oil of your choice. because the success of this dish is entirely dependent on a high quality olive oil.

Easy Pasta Salad with Tomatoes, Olives & Basil

Let your tomato mixture marinate for a minimum of 30 minutes and then add your cooked pasta. That simple! I like to drizzle a little more oil on top once they are combined but that is optional.

Easy Pasta Salad with Tomatoes, Olives & Basil

This Easy Pasta Salad with Tomatoes, Olives & Basil is a five ingredient dish that makes the most out of fresh summer produce. 
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Course: Salad
Keyword: pasta salad
Servings: 4
Calories: 593kcal

Ingredients

  • 1/2 lb lb Chickapea Pasta shells
  • 1 lb cherry or grape tomatoes, halved
  • 1/4 cup red onion, chopped
  • 1/2 cup olives, sliced
  • 2 tbsp capers
  • 1/3 cup fresh basil, chopped
  • 1/2 cup good quality olive oil
  • salt and pepper to taste

Instructions

  • Cook Chickapea Pasta according to directions, drain and rinse
  • Combine tomatoes, red onion, olives, capers, basil, olive oil, salt and pepper. Let marinate for 30 minutes on counter or refrigerate for up to 2 hours.
  • Combine pasta and tomato mixture. Drizzle additional olive oil if desired.

Nutrition

Calories: 593kcal | Carbohydrates: 74g | Protein: 6g | Fat: 31g | Saturated Fat: 4g | Sodium: 388mg | Potassium: 283mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1115IU | Vitamin C: 16.7mg | Calcium: 24mg | Iron: 0.7mg
Tried this recipe?Let us know how it was!

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Tomato Recipes from Barrie Hill Farms

Cheesy Oven Roasted Tomatoes

Roasted Tomato Salsa

Easy Tomato Vinaigrette

A calendar showing when crops are available at Barrie Hills Farm.

Sauteed Fiddleheads, Tomatoes and Fresh Herbs

Fiddleheads, tomatoes and fresh herbs are one of those delicious treats that offers both loads of nutrition and awesome inspirational flavors. Fiddleheads tend to the nutty side. Some people think it taste like a cross between young spinach and asparagus.

Sauteed Fiddleheads, Tomatoes and Fresh Herbs

Fiddleheads are the furled fronds of young ferns and found growing wild in the woods for just a few weeks in early spring.

This food is very low in cholesterol and sodium. It is also a good source of protein and zinc, and a very good source of Vitamin A, Vitamin C, Riboflavin, Niacin, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese. (source: selfnutritiondata.com)

Sauteed Fiddleheads, Tomatoes and Fresh Herbs

Fiddleheads, tomatoes and fresh herbs are one of those delicious treats that offers both loads of nutrition and awesome inspirational flavors. Fiddleheads tend to the nutty side. Some people think it taste like a cross between young spinach and asparagus.
Course: Salad
Keyword: fiddleheads with tomatoes
Servings: 4
Calories: 112kcal

Ingredients

  • 1 pound fiddleheads
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, sliced
  • 2 green onions, chopped
  • 1.5 cups grape or cherry tomatoes, halved
  • handful fresh parsley, chopped
  • handful fresh dill, chopped

Instructions

  • It is important to blanche fiddleheads before sauteeing. This will remove dirt and the filmy pieces. Wash and cut the coarse stem. Blanched for 2 to 3 minutes then toss into an ice-water bath to stop them from cooking and quickly cool them and drain.
  • Heat oil in saucepan on medium high heat and add the fiddleheads and garlic, sauteeing for 4-5 minutes until slightly browned around the edges.  
  • Add green onions and tomatos, salt and pepper sauteeing for 3 minutes. 
  • Remove from pan and toss with fresh herbs. Serve immediately

Nutrition

Calories: 112kcal | Carbohydrates: 8g | Protein: 5g | Fat: 7g | Sodium: 8mg | Potassium: 557mg | Sugar: 1g | Vitamin A: 4435IU | Vitamin C: 44.1mg | Calcium: 47mg | Iron: 2mg
Tried this recipe?Let us know how it was!

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Tomato Recipes from Barrie Hill Farms

Cheesy Oven Roasted Tomatoes

Roasted Tomato Salsa

Easy Tomato Vinaigrette

A calendar showing when crops are available at Barrie Hills Farm.

Easy Walnut Pesto Pasta with Blistered Tomatoes

Easy Walnut Pesto Pasta with Blistered Tomatoes comes together in twenty minutes and is packed with flavour and wonderful nutrients for your family!

Easy Walnut Pesto Pasta with Blistered Tomatoes

The egg is optional but it just seemed to be calling out for one! This is one big, protein-packed bowl of scrumptiousness. I’ve used both kale and basil for greenery. Shaved Parmesan or pecorino works well on top.

Easy Walnut Pesto Pasta with Blistered Tomatoes

The spiral pasta is perfect for this because it grabs that pesto.  You can roast the tomatoes in the oven while the pasta is cooking or saute them as I did.  So many fun ways to do this dish and you can make it your own by adding mushrooms, peppers, eggplant, zucchini – whatever you happen to be craving that night.

Easy Walnut Pesto Pasta with Blistered Tomatoes

Easy Walnut Pesto Pasta with Blistered Tomatoes comes together in twenty minutes and is packed with flavour and wonderful nutrients for your family!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Side Dish
Keyword: walnut pesto pasta with tomatoes
Servings: 4 persons
Calories: 369kcal

Ingredients

  • 1/2 pound of spiral pasta
  • 3 tbsp walnut pesto or regular jarred pesto
  • 1 pint cherry tomatoes, some halved, leave smaller ones whole
  • pinch of red pepper
  • 2 cloves of garlic, minced (or just 1 clove if you’re planning on some kissing!)
  • 1 package of baby kale
  • a handful of fresh basil, chopped
  • 1/4 Parmesan or Pecorino cheese

Instructions

  • Cook pasta according to directions, reserve 1/2 cup pasta water and drain. Place noodles in bowl.
  • Make pesto according to directions.
  • In a large skillet heat one tablespoon of olive oil.over medium-high heat, add the tomatoes, red pepper flakes and garlic and cook until tomatoes are blistered; 5-7 minutes. (Alternatively, you can roast the tomatoes for 5-10 minutes under 350 F)
  • Add pesto to pasta and mix until well coated. Add pasta to tomatoes with kale, half the basil and pasta water and stir until warmed through and water is evaporated.
  • While pasta is warming, cook your 4 eggs sunny side up.
  • Serve immediately, topping each dish with one egg, chopped basil and parmesan cheese.

Nutrition

Calories: 369kcal | Carbohydrates: 74g | Protein: 6g | Fat: 5g | Sodium: 118mg | Potassium: 257mg | Fiber: 2g | Sugar: 3g | Vitamin A: 805IU | Vitamin C: 27mg | Calcium: 31mg | Iron: 0.9mg
Tried this recipe?Let us know how it was!

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Tomato Recipes from Barrie Hill Farms

Cheesy Oven Roasted Tomatoes

Roasted Tomato Salsa

Easy Tomato Vinaigrette

A calendar showing when crops are available at Barrie Hills Farm.