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tomato balsamic salmon
Blog Home | Cooking + Recipes
tomato balsamic salmon

Easy Roasted Tomato-Balsamic Salmon

May 16th, 2023

A Juicy Tomato Topping for Juicy Baked Salmon

Make the most of summer produce (and their antioxidants!) with a savory tomato-and-balsamic topped salmon. This recipe draws its inspiration from a classic summer bruschetta, but piles the juicy tomato topping onto a nutrient-rich fillet of wild-caught fish, rather than the traditional toasted bread.

While fresh summer tomatoes provide a rich source of vitamin A, potassium, and the antioxidant lycopene, cooking them, even for a short time like in this dish, actually boosts the nutrient value. Research has found that antioxidant levels from the lycopene in the tomatoes rose by 34 percent after cooking for just 15 minutes! 

The flavorful tomato balsamic layer also keeps the salmon moist and tender, while creating a delicious pan sauce. Serve with a squeeze of fresh lemon to brighten the tomato flavor and a few toasted crostini to scoop up the veggie (and lycopene!) rich bruschetta topping.

About Jenna Amos, RDN: 

Jenna Amos is a Registered Dietitian Nutritionist and nutrition communications expert.  She has nearly 10 of experience contributing to and leading well-being strategies for brands across the food industry, from start ups to category leaders. Jenna has an “all foods fit” approach to nutrition, with a focus on local and sustainable foods. She is passionate about the future of our food system, nutrition policy and sustainable agriculture.

Jenna received her degree in dietetics from Boston University and completed her Dietetic Internship at VCU Health in Richmond, VA. In her free time, she enjoys urban gardening, developing recipes and hiking her way through the National Parks.

 

Print Recipe

Easy Roasted Tomato-Balsamic Salmon

By Wild Alaskan Company

Prep time

15 minutes

Cook Time

15 minutes

Total time

30 minutes

Yield

4 servings

Ingredients

  • 4 (6-ounce) portions Sockeye or Coho Salmon
  • 3 cups diced plum tomatoes (about 5 or 6 tomatoes)
  • Small bunch of basil (about 20 large leaves), chopped
  • 3 cloves garlic, minced
  • ½ shallot, minced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil, divided
  • Salt and freshly ground black pepper
  • Lemon wedges, for serving

Instructions

1. Preheat oven to 375F.

2. Meanwhile, prepare the tomato-balsamic topping. Combine tomatoes, basil, garlic, and shallot in a medium bowl. Add vinegar, 1 tablespoon olive oil, and salt & pepper to taste. Set aside.

3. Using a clean kitchen towel or paper towel, pat salmon fillets dry. Arrange skin-side down on a lightly oiled rimmed baking sheet, then drizzle with remaining tablespoon olive oil. Season with salt and black pepper.

4. Generously spoon tomato-balsamic topping over fillets to fully cover each portion. Allow any additional topping to spill over onto the pan. Bake for 10 to 12 minutes, depending on thickness of fillets. Salmon is medium-rare when it has reached an internal temperature of 120F on an instant-read thermometer at its thickest part, or when it flakes easily with a fork. Add a couple more minutes of cook time until salmon has reached desired doneness.

5. Transfer finished salmon to serving plates or shallow bowls, along with topping and any juices from the pan. Serve with a squeeze of fresh lemon and enjoy immediately.


Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

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