Salmon with Roasted Tomatoes and Shallots

salmon with roasted tomatoes and shallots  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!

roasted asparagusRoast 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.

salmon with roasted tomatoes and shallots 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.

Salmon with Roasted Tomatoes and Shallots
  • 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
  1. Preheat oven to 400 F.
  2. 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
  3. Place salmon, skin side down on tomato-shallot mixture.
  4. Sprinkle with a tiny bit of salt and pepper.
  5. Roast uncovered 15 to 18 minutes depending on how thick your fish is basting it once with all those juices during the cooking time.
  6. Place dollops of basil pesto on cooked fish when finished. (optional)
  7. Garnish with lemon zest.



Roasted Salmon with Pan Seared Gnocchi

This is not so much a recipe, but by placing these components together you create a fabulous meal! If you read my blog regularly you know I love my roasted tomatoes, I make them simply by placing foil on a rimmed lined baking sheet then adding shaved garlic and a very generous amount of olive oil, salt and pepper over my sweet cherry, grape or Campari tomatoes, roasting them in a 400-425 degree oven.  The tin foil holds all that juicy, tomatoey, oily goodness that comes out, for fear any would burn off!
 For added flavor in this dish, capers and olives were tossed into the juice.
I always roast my salmon at 450 for 15 minutes, take it out and let it rest.
Have you tried pan seared gnocchi yet? I urge you to try it! I had leftover ricotta gnocchi in my freezer and right from the frozen state you saute it in a pan with melted butter and a drizzle of olive oil, the outside gets golden and crispy and the middle is soft. I learned this technique from watching Chef Jonathan Waxman in a live demo. It was the perfect companion for my salmon along with some sauteed spinach.
Don’t waste the tomatoes! Toss them in fresh green beans with roasted cipollini onions, a delicious side!

Buon Appetito!