Salmon with Roasted Tomatoes and Shallots

Fill out the meal by serving this tomato-topped salmon over a bed of hot cooked Israeli couscous tossed with olive oil and a few handfuls of fresh arugula or baby spinach.

Salmon with Roasted Tomatoes and Shallots
Photo: Jacob Fox
Prep Time:
20 mins
Roast Time:
30 mins
Total Time:
50 mins


  • 1 1 pound fresh or frozen salmon fillet, skinned if desired

  • teaspoon salt

  • teaspoon black pepper

  • Nonstick cooking spray

  • 4 cup grape and/or cherry tomatoes

  • ½ cup thinly sliced shallots

  • 6 cloves garlic, minced

  • 2 tablespoon chopped fresh oregano or 1 1/2 tsp. dried oregano, crushed

  • 1 tablespoon olive oil

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper


  1. Thaw salmon, if frozen. Preheat oven to 400°F. Sprinkle salmon with the 1/8 tsp. each salt and pepper.

  2. Lightly coat a 3-qt. rectangular baking dish with cooking spray. In the baking dish combine the remaining ingredients. Toss to coat.

  3. Roast tomato mixture, uncovered, 15 minutes. Place salmon, skin side down, on top of tomato mixture. Roast, uncovered, 15 to 18 minutes or until salmon flakes easily.

  4. Using two large pancake turners, transfer the salmon to a platter. Top with tomato mixture.

Nutrition Facts (per serving)

320 Calories
19g Fat
12g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 320
% Daily Value *
Total Fat 19g 24%
Saturated Fat 4g 20%
Cholesterol 62mg 21%
Sodium 297mg 13%
Total Carbohydrate 12g 4%
Total Sugars 5g
Protein 26g
Vitamin C 30.1mg 151%
Calcium 50.5mg 4%
Iron 1.3mg 7%
Potassium 934mg 20%
Folate, total 60.5mcg
Vitamin B-12 3mcg
Vitamin B-6 1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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