Baked salmon with tomatoes and shallots
Baked salmon fillets are topped with a flavorful mixture of canned tomatoes, shallots, and herbs, creating a healthy and elegant dish. This simple recipe highlights the freshness of lemon and herbs, perfect for any occasion.
Cook time 25 min
Prep time 15 min
Ingredients:
4 salmon fillets3 tbsp olive oil
1 dash salt
1 dash black pepper
1 can canned tomatoes
2 shallots onion
2 tbsp lemon juice
1 tsp dried oregano
1 tsp dried thyme
Lemon-herb baked salmon with tomatoes and shallots is a delightful and healthy dish that's perfect for weeknight dinners or special occasions. This recipe brings together the tangy flavor of lemon, the freshness of herbs, and the richness of salmon, all complemented by the sweetness of tomatoes and shallots. It's a simple yet elegant dish that requires minimal preparation but delivers maximum flavor.
Instructions:
Preheat your oven to 375°F (190°C).
Lightly grease a large baking dish with 1 tablespoon of olive oil to prevent sticking.
Place the salmon fillets in the baking dish. Drizzle 1 tablespoon of olive oil over the fillets. Sprinkle a dash of salt and black pepper evenly over the fish.
In a medium bowl, combine the canned tomatoes (with juice), thinly sliced shallots, lemon juice, dried oregano, and dried thyme. Stir the mixture well to ensure that the herbs and lemon juice are evenly distributed.
Pour the tomato mixture evenly over the salmon fillets in the baking dish, making sure the fillets are well-covered.
Drizzle the last tablespoon of olive oil over the top of the tomato mixture and salmon.
Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove the dish from the oven. Let the salmon rest for a few minutes before serving. Plate the salmon fillets and spoon the tomato, shallot, and herb mixture over the top.
Serve the lemon-herb baked salmon with your choice of side dishes, such as steamed vegetables, quinoa, rice, or a fresh green salad.
This lemon-herb baked salmon with tomatoes and shallots is not only delicious but also nutritious, providing a balanced meal that's rich in omega-3 fatty acids, vitamins, and antioxidants. Whether you're cooking for yourself or for guests, this recipe is sure to impress and become a staple in your culinary repertoire. Enjoy your meal!
Baked salmon with tomatoes and shallots FAQ:
Bake the salmon fillets in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
You can substitute shallots with finely chopped onions or green onions if you don't have shallots on hand. While the flavor will differ slightly, these alternatives work well in this recipe.
Store any leftover baked salmon in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain moisture and flavor.
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). If you're unsure, using a meat thermometer can help ensure proper doneness.
Yes, you can use fresh tomatoes instead of canned. Use about 2-3 cups of fresh tomatoes, chopped, and consider adding a little extra liquid or sauce to maintain moisture in the dish.
Tips:
- Ensure your salmon fillets are of even thickness to guarantee they cook evenly.
- Season the salmon well with salt and pepper to enhance the natural flavors of the fish.
- For a burst of freshness, consider adding a handful of chopped fresh herbs like parsley or basil before serving.
- To prevent the salmon from drying out, make sure not to overcook it. Salmon is done when it flakes easily with a fork and is still moist inside.
- Serve the salmon with a side of roasted vegetables or a light salad to complement the flavors of the dish.
Nutrition per serving
4 ServingsCalories 530kcal
Protein 80g
Carbohydrates 7g
Fiber 2.77g
Sugar 4.16g
Fat 27g
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