I love this recipe for two reasons. First, it is a salmon recipe and as I have mentioned so many times here in my blog, salmon is my family’s favorite fish. Secondly, this recipe uses three ingredients that I really like and frequently use in my cooking; tomatoes, basil and balsamic vinegar. These three ingredients, along with garlic and onion make up the sweet and refreshing side dish that goes well with the salmon fillets. The original recipe calls for frying the salmon first and finishing it off in the oven but I made it healthier by cooking the salmon fillets entirely in the oven. This salmon dish with the cherry tomato sauce is not only delicious but healthy as well. Love it!
Cooking Tips for Perfect Salmon
To ensure your salmon comes out perfectly cooked, start by selecting the right cut. Look for fillets that are bright in color and have a fresh smell. If you can, choose wild-caught salmon, as it tends to have a richer flavor. Preheat your oven to 400 degrees Fahrenheit for optimal cooking. Season the salmon fillets simply with salt, pepper, and a drizzle of olive oil to enhance the natural flavors. It’s essential to avoid overcooking, as salmon can dry out quickly. A good rule of thumb is to bake for about 12 to 15 minutes, depending on the thickness of the fillets. You can check for doneness by using a fork; the fish should flake easily but still be slightly translucent in the center. For added flavor, consider adding lemon slices on top of the salmon before baking. This will infuse a zesty note that complements the sweetness of the cherry tomato sauce beautifully.
Serving Suggestions and Pairings
When serving your salmon with sweet cherry tomato sauce, think about what sides can round out the meal. A simple green salad with a light vinaigrette pairs nicely, providing a crisp contrast to the richness of the salmon. You can also serve it with roasted vegetables, such as asparagus or zucchini, which can be cooked alongside the salmon in the oven. If you’re in the mood for something heartier, consider a side of quinoa or couscous. Both options absorb the flavors of the sauce well. For a touch of elegance, sprinkle fresh basil on top of the dish just before serving. This not only adds a pop of color but also enhances the herby notes. If you have any leftover sauce, it makes a fantastic dressing for a cold pasta salad the next day. Get creative with your pairings; the versatility of this dish allows for many variations that can suit different tastes.
Frequently Asked Questions
What can I substitute for cherry tomatoes?
If you can’t find cherry tomatoes, grape tomatoes work just as well. You could also use canned diced tomatoes in a pinch, but the fresh ones really add a nice burst of flavor.
How should I store leftover salmon?
Store any leftovers in an airtight container in the fridge for up to three days. When you’re ready to eat, reheat it gently in the oven to keep it from drying out.
Can I make the cherry tomato sauce ahead of time?
Yes, you can prepare the cherry tomato sauce a day in advance. Just let it cool, then store it in the fridge until you’re ready to use it.
What sides pair well with this salmon dish?
This salmon goes really well with a simple green salad or some roasted vegetables. You could also serve it over a bed of quinoa or rice for a heartier meal.
What are common mistakes to avoid when cooking salmon?
One common mistake is overcooking the salmon, which can make it dry. Keep an eye on the cooking time and check for flakiness to ensure it’s perfectly done.
Salmon with Sweet Cherry Tomato Sauce
Ingredients
- 3 tablespoons olive oil plus more brushing salmon fillets
- 1 onion chopped
- 2 cloves garlic minced
- 2 cups cherry or grape tomatoes halved through the stem
- Kosher salt and freshly ground pepper
- 1 ½ tablespoons balsamic vinegar
- 1 ½ tablespoons julienned fresh basil leaves
- 4 7oz salmon fillets
Instructions
- Preheat oven to 350°F.
- Heat olive oil in a medium (10-inch) sauté pan. Add onion and sauté over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add garlic and sauté for 1 more minute. Stir in tomatoes, 1 teaspoon salt and ½ teaspoon pepper, and cook over medium low heat for 10-15, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in vinegar and basil.
- Place salmon fillets on a baking sheet lined with aluminum foil. Brush salmon all over with olive oil, sprinkle liberally with salt and pepper. Bake in the oven for 10-12 minutes or until fillets flake easily with a fork.
- Reheat the tomatoes, season to taste and serve hot, warm or at room temperature along with salmon.
- Enjoy!
Notes
Nutrition
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