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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


  • 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


  • 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.


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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