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5.0 from 66 votes

Baked Salmon with Tomato Salsa Recipe

This baked salmon with tomato salsa is one of those recipes you want to keep in your back pocket for a nutritious meal that's ready in 30 minutes. It's covered in a sweet and smoky rub and served with juicy roast tomato salsa. All you need now is a fork!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 510 kcal
Course: Dinner
Cuisine: North American

Ingredients

  • 4 cups cherry tomatoes divided
  • 5 tablespoons minced onion divided
  • 3 teaspoons olive oil divided
  • 1 teaspoon sea salt
  • 2 tablespoons coconut sugar
  • 1 tablespoon Spanish paprika
  • 1 teaspoon fresh thyme finely minced
  • ¼ teaspoon cayenne powder
  • 4 pieces salmon
  • 2 tablespoons basil leaves thinly sliced
  • 2 tablespoons fresh tarragon chopped
The Salad
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon balsamic vinegar
  • ½ teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • Sea salt and pepper to taste
  • 8 cups lettuce leaves

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Make the rub by mixing the coconut sugar, Spanish paprika, thyme, and cayenne powder in a small bowl.
  4. 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.
  5. 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.
  6. Add the remaining cup of quartered cherry tomatoes, the remaining tablespoon of onion, basil, and tarragon to the roast tomatoes and mix together well.
  7. 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

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 Monounsaturated Fat 13g Cholesterol 94mg (31%) Sodium 830mg (35%) Potassium 2257mg (64%) Fiber 7g (28%) Sugar 18g (36%) Vitamin A 36917IU (738%) Vitamin C 123mg (137%) Calcium 260mg (26%) Iron 8mg (44%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 510

% 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.