Baked Salmon with Tomato Salsa Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
510 kcal
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Course
Dinner
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Cuisine
North American
Baked Salmon with Tomato Salsa Recipe
Description
This recipe begins by roasting cherry tomatoes and minced onion in olive oil and sea salt, concentrating their flavor and softening their texture. The salmon is seasoned with a rub made from coconut sugar, Spanish paprika, thyme, and cayenne pepper, then baked at 425°F until cooked through. The dish is finished with a salad of lettuce dressed in a vinaigrette made from apple cider vinegar, honey, balsamic vinegar, Dijon mustard, olive oil, salt, and pepper.
The combination creates a balanced meal with the salmon's mild, oily flavor accented by warm spices, the sweetness from roasted tomatoes, and the sharp, lightly sweetened vinaigrette on fresh greens. This makes an attractive and flavorful entrée that highlights seasonal produce and simple cooking techniques for home preparation.
Ingredients
- 4 cups cherry tomato divided
- 5 tablespoons onion divided, minced
- 3 teaspoons olive oil divided
- 1 teaspoon salt sea salt
- 2 tablespoons coconut sugar
- 1 tablespoon paprika Spanish
- 1 teaspoon thyme finely minced, fresh
- ¼ teaspoon cayenne pepper powder
- 4 pieces salmon
- 2 tablespoons basil thinly sliced, leaves
- 2 tablespoons tarragon chopped, fresh
The Salad
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon balsamic vinegar
- ½ teaspoon Dijon mustard
- 3 tablespoons olive oil
- sea salt to taste
- black pepper to taste
- 8 cups lettuce leaves
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking tray with parchment paper. Put 3 cups of the cherry tomatoes and 4 tablespoons of the onion in a small baking dish. Drizzle the top with 1 teaspoon of olive oil and sprinkle ½ teaspoon of sea salt over the top. Put the tomatoes into the oven (don't wait for it to heat up) and let them roast for 20 minutes. Quarter the remaining cherry tomatoes and set them aside.
- While the tomatoes are roasting make the salad dressing. In a medium-sized bowl, whisk the apple cider vinegar, honey, balsamic, and dijon mustard. Slowly whisk in the olive oil. Season to taste with sea salt and pepper.
- Make the rub by mixing the coconut sugar, Spanish paprika, thyme, and cayenne powder in a small bowl.
- Place the salmon on the prepared baking tray and sprinkle the rub evenly over top of each piece. Drizzle the tops with the remaining 2 teaspoons of olive oil.
- When the tomatoes are finished roasting, remove them from the oven. Put the salmon in the oven and let it roast for 8 minutes, or until it has reached an internal temperature of 140 degrees Fahrenheit and flakes easily with a fork.
- Add the remaining cup of quartered cherry tomatoes, the remaining tablespoon of onion, basil, and tarragon to the roast tomatoes and mix together well.
- To serve, toss the lettuce leaves with the dressing. Spoon the roasted tomato salsa over the salmon, and serve with a heap of salad on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 510kcal | 26% |
| Carbohydrates | 34g | 11% |
| Protein | 41g | 82% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 94mg | 31% |
| Sodium | 830mg | 35% |
| Potassium | 2257mg | 48% |
| Fiber | 7g | 28% |
| Sugar | 18g | 36% |
| Vitamin A | 36917IU | 738% |
| Vitamin C | 123mg | 137% |
| Calcium | 260mg | 26% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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