This Salmon with Roasted Tomatoes recipe creates a rustic yet elegant meal with minimal effort. Roasting tomatoes alongside the fish yields a sweet, jammy sauce that complements the rich salmon perfectly. It’s a simple, one-pan dinner that feels like a treat any night of the week.

Why You’ll Love This Salmon with Roasted Tomatoes

• Effortless Elegance: Looks impressive but is wonderfully simple to prepare.
• Flavor Transformation: Roasting turns tomatoes sweet and creates an instant pan sauce.
• Incredibly Versatile: Serve with polenta, bread, or grains to suit your mood.
• One-Pan Wonder: Easy cleanup with everything cooked on a single sheet.

Ingredients & Tools

• 2 (6-ounce / 170 g) salmon fillets, skin-on or skinless
• 1 pint (about 300 g) cherry or grape tomatoes
• 3 cloves garlic, thinly sliced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano or Italian seasoning
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper to taste
• 2-3 sprigs fresh thyme or 1 tablespoon chopped fresh basil (for garnish)

Tools: A large rimmed baking sheet, parchment paper or aluminum foil (for easy cleanup).

Notes: Use the best ingredients you can find—fresh tomatoes and good olive oil make a noticeable difference. Don’t skip the fresh herbs for a final pop of fragrance.

Nutrition (per serving)

Serves: 2 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Salmon Selection. Try to find fillets that are similar in thickness so they cook at the same rate. If you can, opt for wild-caught salmon for a richer, more robust flavor, but farm-raised works perfectly well and is often more readily available.
• Tomato Talk. Cherry or grape tomatoes are ideal because they roast quickly and burst beautifully. If they’re a bit large, you can halve them, but leaving them whole creates a wonderful surprise when they pop in your mouth.
• The Power of Patience. Let your salmon sit at room temperature for about 15 minutes before cooking. This small step helps it cook more evenly, preventing a cold center and an overcooked exterior.
• Don’t Crowd the Pan. Make sure the tomatoes are in a single layer with a little space around them. If they’re piled on top of each other, they’ll steam instead of roast and won’t achieve that lovely caramelization.

How to Make Salmon with Roasted Tomatoes

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Not recommended; the salmon and tomatoes become watery upon thawing.
• Reviving: Gently reheat in a 300°F oven until just warm to preserve texture.

Serving Suggestions

Complementary Dishes

• Creamy Polenta — The soft, buttery polenta is a dreamy base that soaks up the tomato and salmon juices, creating the most luxurious bite.
• Garlic Sautéed Spinach — A quick, vibrant green that wilts in minutes and adds a lovely color contrast and a boost of nutrients to your plate.
• Crusty Sourdough Bread — Absolutely non-negotiable for mopping up every last drop of the savory, tomato-infused oil left on the plate.

Drinks

• A Crisp Sauvignon Blanc — Its bright acidity and citrus notes cut through the richness of the salmon and mirror the acidity of the tomatoes perfectly.
• Sparkling Water with Lemon — A simple, refreshing non-alcoholic option that cleanses the palate between each flavorful, satisfying bite.

Something Sweet

• Lemon Sorbet — A light, palate-cleansing dessert that provides a zesty, refreshing finish without feeling too heavy after the main course.

Top Mistakes to Avoid

• Overcooking the Salmon. Salmon continues to cook from residual heat after it leaves the oven (carryover cooking). Taking it out when it’s just slightly underdone in the very center ensures it will be perfectly moist and flaky by the time it reaches the table. I’ve messed this up before too, and dry salmon is a real heartbreaker.
• Underseasoning. Both the salmon and the tomato mixture need a good amount of salt to make their flavors pop. Don’t be shy! Season in layers—a little on the fish, and a good amount in the tomato mix.
• Using a Cold Baking Sheet. Always preheat your oven fully and use a room-temperature or preheated pan (as we do by starting the tomatoes first). Adding salmon to a cold pan can lead to uneven cooking and a lack of that nice, roasted texture.
• Skipping the Resting Time. Letting the salmon sit for just a minute or two after roasting allows the muscle fibers to relax and reabsorb their juices. If you cut into it immediately, those precious juices will just run out onto the plate.

Expert Tips

• Tip: For super-crispy salmon skin, start it skin-side down in a hot oven-safe skillet on the stovetop for 2-3 minutes until the skin is golden and crisp. Then, transfer the entire skillet to the oven with the tomatoes to finish cooking. This extra step adds incredible textural contrast.
• Tip: Add a handful of pitted Kalamata olives or capers to the tomato mixture before roasting. Their briny, salty punch will elevate the entire dish and add another layer of complex flavor that feels very Mediterranean.
• Tip: If your tomatoes aren’t as sweet as you’d like, a tiny drizzle of honey or balsamic glaze over them before roasting can help encourage caramelization and balance their acidity beautifully.
• Tip: To make this a complete sheet-pan meal, add asparagus spears or sliced zucchini to the pan with the tomatoes during the initial 10-minute roast. It’s an easy way to get your veggies in with zero extra effort.

FAQs

Can I use other types of fish?
Absolutely! This method works wonderfully with other firm-fleshed fish like cod, halibut, or sea bass. Just keep a close eye on the cooking time, as thinner fillets will cook much faster. The key is to adjust the roasting time after adding the fish so it doesn’t overcook and become tough.

My tomatoes are still firm after roasting. What happened?
This usually means they needed more time or a higher temperature. If you find your tomatoes are stubborn, you can give them a 5-minute head start before adding the salmon next time. Alternatively, a quick poke with a knife before roasting can help them release their juices and soften more quickly.

Can I prepare this dish ahead of time?
You can pre-mix the tomato and seasoning mixture a few hours in advance and keep it covered in the fridge. But for the best texture, I’d recommend roasting everything fresh. The salmon is at its peak when served straight from the oven, as it doesn’t reheat particularly well.

Is it better to use skin-on or skinless salmon?
This is really a matter of personal preference. Skin-on fillets tend to hold their shape better and the skin gets delightfully crispy, which is a treat for many. If you’re not a fan of the skin, it’s very easy to remove after cooking, or you can just start with skinless fillets for simplicity.

How do I know when the salmon is perfectly cooked?
The most reliable method is to check the internal temperature with an instant-read thermometer—it should read 125°F (52°C) for medium-rare or 135°F (57°C) for medium. Without a thermometer, gently press the top of the fillet; it should feel firm yet still yield slightly, and flake apart easily when nudged with a fork.