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Roasted Tomato Baked Salmon
This salmon is seasoned with cayenne, paprika, and cracker black pepper and topped with roasted tomatoes, garlic, and herbs. It is best served with a glass of Stemmari Grillo!
Course Main Course
Cuisine Italian
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 4 servings
Calories 229 kcal
Cook Mode Prevent your screen from going dark
For Tomatoes: 1 cup cherry tomatoes cut in half 2 tablespoons olive oil 3 cloves garlic minced 1 tablespoon fresh thyme 1 tablespoon fresh rosemary salt to taste pepper to taste For Salmon: 4 4-ounce salmon filets 1 teaspoon paprika 1 teaspoon cayenne pepper fresh cracked black pepper as needed
For Tomatoes: Preheat your oven to 450 degrees (F). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
In a medium bowl combine all of the ingredients and mix until tomatoes are fully coated.
Pour the tomatoes on the prepared pan and bake for 15 minutes or until the tomatoes are very soft.
Remove from the oven.
For Salmon: Lower the temperature of your oven to 425 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
Place the salmon on the prepared pan. Sprinkle the paprika and cayenne over the salmon.
Add your desired amount of fresh cracked black pepper on top.
Place in the oven and bake for 10-15 minutes. 10 minutes for a more rare salmon, and 15 for it to be cooked through.
Remove from the oven and top with roasted tomatoes. Serve immediately.
Serving: 1 salmon fillet | Calories: 229 kcal | Carbohydrates: 4 g | Protein: 22.8 g | Fat: 14.4 g | Saturated Fat: 2.1 g | Cholesterol: 50 mg | Sodium: 54 mg | Potassium: 586 mg | Fiber: 1.5 g | Sugar: 1.3 g | Calcium: 74 mg | Iron: 2 mg