We eat salmon at least once a week in my household, all year round. And to keep it fresh and exciting, I like to find fantastic in-season options to keep it from getting too stale. In the summertime, you bet this tomato-basil roasted salmon dish is my go-to. What says summertime better than the combination of tomatoes and homegrown basil from our own herb garden? This dish comes together in less than 25 minutes.
Also, this is an oven roasting technique for salmon that you’re going to want to learn. It’s the best method in my humble opinion.
Oven Roasted Salmon with Fresh Tomato-Basil Relish
Equipment
- medium sized rimmed baking sheet
- small bowl
Ingredients
- 1 pound skin-on salmon filet
- good quality olive oil
- kosher salt and freshly ground black pepper
For the fresh tomato relish
- 1 cup cherry tomatoes quartered
- handful of fresh basil leaves thinly sliced
- 1 small shallot small diced
- 1 garlic clove minced
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- kosher salt and freshly ground pepper to taste
Instructions
- Put a baking sheet in your oven, and preheat to 500 degrees, with your baking sheet inside oven. Pat salmon dry with paper towels. Season with kosher salt and freshly ground black pepper. Once oven reaches 500 degrees, remove rimmed baking sheet from oven, lower oven temperature to 325 degrees, and drizzle olive oil over baking sheet. Carefully place salmon onto it, skin-side down.
- Roast about 15-18 minutes.
- Meanwhile, begin relish. Combine all relish ingredients in a medium bowl, stir well. Season with salt and pepper to taste. Top salmon with relish once out of the oven.
Notes
Adding the salmon onto a preheated baking sheet with a high temperature firms up and browns the exterior of the fish, giving a nice crust. Lowering the oven temperature as soon as you put the salmon in the oven enables it to cook through gradually after the initial blast of heat, as to not dry it out.