Baked Salmon with Roasted Tomatoes
Oven-baked salmon topped with roasted cherry tomatoes and onions for an easy, flavorful weeknight meal.
Servings: 4 servings
Ingredients
- 2 pounds salmon fillets fresh or thawed if frozen
- 2 cups tomatoes cherry or grape, halved if large
- 1 onion thinly sliced
- 4 teaspoons fresh oregano chopped (or 1 tsp dried oregano)
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1/2 teaspoon salt divided, see directions
- 1/2 teaspoon black pepper ground, divided
Instructions
- Thaw the salmon if frozen, rinse and pat dry with paper towels; preheat the oven to 400°F (200°C). Grease a baking dish or rimmed baking sheet with cooking spray or a little oil.
- In a bowl, combine the tomatoes, sliced onion, chopped oregano, olive oil, minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss to coat the vegetables.
- Spread the tomato mixture in the prepared baking dish in an even layer and roast, uncovered, in the preheated oven for 15 minutes.
- Remove the dish from the oven and place the salmon fillets skin-side down on top of the roasted tomatoes and onions; sprinkle the salmon with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Return the dish to the oven and bake, uncovered, for 15 to 20 minutes more, until the salmon is opaque, flakes easily with a fork, or reaches an internal temperature of 145°F (63°C).
- Use a spatula to transfer the salmon to plates and spoon the roasted tomatoes and onions over the fillets before serving.
Equipment
- Baking dish or rimmed baking sheet
- Mixing Bowl
- Measuring Spoons
- Knife
- Cutting Board
- Spatula or tongs
- Instant-read thermometer
Notes
- Salmon is done when it reaches 145°F in the thickest part.
- Check doneness by flaking the flesh with a fork.
- Use fresh or fully thawed salmon for even cooking.
- Halve larger cherry or grape tomatoes for better roasting.
- Divide salt and pepper between vegetables and fish as directed.