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baked salmon with roasted tomatoes on a white serving platter.
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4.54 from 15 votes

Baked Salmon with Roasted Tomatoes

This Baked Salmon with Roasted Tomatoes and Onions weighs in at a mere 388 calories per serving, with 10 min of prep and only 30 minutes of cooking time!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: baked salmon, roasted tomatoes
Servings: 4
Calories: 388kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 2 pounds salmon fillets fresh or frozen
  • 2 cups tomatoes cherry or grapes
  • 1 onion thinly sliced
  • 4 teaspoon fresh oregano chopped, or 1 tsp dried oregano
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper ground
US Customary - Metric

Instructions

  • Prep salmon and oven: Thaw fish if frozen. Rinse the fish and pat dry with paper towels. Preheat the oven to 400°F. Grease a baking dish with cooking spray.
  • Prep veggies and roast: In the prepared baking dish combine tomatoes, onions, oregano, oil, garlic, ¼ tsp of the salt, and ¼ tsp of the pepper. Toss to coat the tomatoes. Transfer the baking dish to the oven and bake for 15 minutes, uncovered.
  • Bake salmon: Place fish, skin side down, on top of the tomatoes. Sprinkle fish with remaining ¼ tsp pepper and ¼ tsp salt. Bake, uncovered, for another 15 to 20 minutes or until the salmon is opaque and flakes easily. Salmon is done when the internal temperature reaches 145°F.
  • Serve: Transfer the salmon from the baking dish with a spatula and top with roasted tomatoes and onions.

Notes

  1. Salmon is done cooking when it reaches an internal temperature of 145°F, measured in the thickest part of the salmon filets. Another way to tell if your salmon has finished cooking is to gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon is opaque and flakes, it's all done!
  2. To maximize the shelf life of your leftover salmon, refrigerate in a shallow airtight container or wrap tightly with heavy-duty aluminum foil or plastic wrap. Baked salmon will last for 3 to 4 days in the fridge, if stored properly.

Nutrition

Serving: 1serving | Calories: 388kcal | Carbohydrates: 8g | Protein: 46g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 125mg | Sodium: 396mg | Potassium: 1365mg | Fiber: 2g | Sugar: 3g | Vitamin A: 745IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 3mg