Name: Salmon with Tomatoes and Basil Yogurt Sauce
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 24 oz salmon, skin-on (four 6 oz filets); 2 pints cherry tomatoes of any and all colors (about 20 ounces); 1/4 cup extra-virgin olive oil; 2 tbsp sherry vinegar; 2 tsp honey; 4 garlic cloves; 2 tsp kosher salt; 1/2 cup full-fat plain Greek yogurt; 1 tsp Dijon mustard; 1/4 cup fresh basil leaves (tightly packed); 2-3 tsp lemon juice; zest of one lemon; kosher salt (to taste, if needed)

Just a few ingredients elevate this simple oven baked salmon with tomatoes to an elegant, yet easy, summer dinner. Made in one pan for easy cleanup and ready in about 40 minutes.

Oven baked salmon with roasted tomatoes and basil yogurt sauce on a blue plate.

This oven baked salmon with tomatoes recipe is the ultimate easy late summer dinner. This sweet tomato sauce with sherry vinegar and a touch of honey will blow your mind! Vinegar + honey + tomatoes = amazing.

There are hardly even any steps. Seriously. Slice tomatoes in half. Whisk together some sauce over here and mix another quick sauce over there. Bake. Done. Eat.

We're going to bake the salmon, which gives us a constant, even temperature that ensures it's cooked perfectly.

Once again, as I am wont to do, I have adapted two different recipes for a mash up. The roasted tomato sauce half comes from a NYTimes Cooking recipe by Lidey Hueck.

The basil yogurt sauce and salmon half comes from Jamie Oliver. I might not have really thought about putting salmon with tomatoes, but it works because we are not making a heavy sauce here.

Love salmon recipes because they're so easy to cook? Me too! Try my Salmon with Creamy Dill Sauce or Slow Roasted Salmon with Citrus Salsa Verde.

Jump to:

Ingredients you'll need
How to make salmon with tomatoes
Tips for salmon with tomatoes
Recipe variations
What to serve alongside
More fish recipes
Baked salmon with tomatoes is an easy summer meal!
Recipe

Cherry tomatoes in various shades of red and yellow.

Ingredients you'll need

For the salmon with tomatoes

Salmon: You'll need 4 pieces equal in thickness and length to ensure even roasting time in the oven. I cut two larger filets in half, but you can have your fishmonger cut 4 perfect pieces for you. I used to work behind the seafood counter, so I know they'll be happy to do this for you.
Cherry tomatoes: It's fun to use a variety of colors, that's what I did here (and in my cherry tomato pasta recipe!) but one single color will also do.
Extra virgin olive oil
Sherry vinegar: I highly recommend you seek out some sherry vinegar to make the roasted tomato sauce. I can usually find it at Whole Foods, or look on Amazon or at Italian specialty grocers. But if you can't find it, try rice vinegar or white wine vinegar.
Honey: This will add sweetness and acidity.
Garlic: Because what is a tomato sauce without garlic?
Kosher salt

For the basil-yogurt sauce

Full-fat plain Greek yogurt: I prefer full-fat here, but non-fat will also work.
Dijon mustard: To give us some complexity and umami.
Lemon juice and zest: I always use the citrus zest when I use the juice!
Fresh basil leaves: Hopefully you can get some basil from your garden, but store-bought is fine!
Kosher salt

How to make salmon with tomatoes

Sliced red and yellow cherry tomatoes on a cutting board with a chef's knife.

Step 1: Slice the tomatoes and make their roasting sauce

Use a good chef's knife and cut the tomatoes in half.

Sliced red and yellow cherry tomatoes in a white casserole dish.

Then put them in an even layer in a casserole dish. The one pictured here is by Juliska and it's their Berry & Thread pattern.

A microplane grater with a clove of garlic sits atop a glass bowl of sherry vinegar sauce.

In a glass bowl, mix together the sherry vinegar, olive oil, salt and honey. Using a Microplane grater, grate the garlic and add to the mixture in the bowl.

A whisk sits in a glass bowl of sherry vinegar sauce

Whisk all the ingredients together. And you're not going to believe how good this tastes!

A woman's hand is shown pouring a glass bowl of sauce over sliced cherry tomatoes.

Step 2: Roast the tomatoes

Then pour over the tomatoes in the casserole dish and bake for about 25 minutes.

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Roasted cherry tomatoes in a white casserole dish.

The tomatoes should have released their juices and will start to look wrinkly.

A yellow spatula in a glass bowl with yogurt, basil, mustard, and lemon zest.

Step 3: Make the basil yogurt sauce

While the tomatoes are roasting, make the basil yogurt sauce. Add the yogurt, chopped basil, lemon zest, lemon juice, and dijon mustard to a bowl.

A yellow spatula in a glass bowl of basil yogurt sauce.

Mix all of the ingredients together and season with salt if needed. (It might not need it if your mustard is on the salty side.)

Four filets of raw salmon seasoned with salt on a baking sheet.

Step 4: Bake the salmon

Season the salmon fillets with salt.

Flip them over and season the skin with salt and drizzle with olive oil.

Raw salmon filets on top of roasted tomatoes in a casserole dish.

Lay the salmon fillets on top of the roasted tomatoes skin side up and bake for another 8-12 minutes, depending on how done you like your salmon. For me, 8 minutes was perfect and the salmon was cooked about medium.

Step 5: Top the salmon with tomatoes and yogurt sauce and serve

To serve, transfer each salmon fillet to a plate - some of the tomatoes will have kind of baked into the filet when you turn them over—I love this. Scoop some more roasted tomatoes and the sweet sherry vinegar sauce onto each plate and top with the basil yogurt sauce.

Tips for salmon with tomatoes

It's the sherry vinegar in this recipe that really does it for me. This is a secret ingredient for salad dressings and sauces that you should be aware of! It has a roasty, nutty quality that adds a certain something... a "je ne sais quoi", if you will, and it really complements the flavor of both the salmon and the tomatoes.Try it in place of cider vinegar or white wine vinegar in your cooking.
The "white stuff" that forms on salmon when you cook it is a protein called Albumin. It exists as a liquid in the fish filet when raw, but becomes solid when cooked. It is not harmful. There's really no need to worry about this or to try to prevent it from forming. Either eat it or scrape it off, and get on with your life.
Make this at the peak of tomato season when the markets are bursting with cherry tomatoes of every color and shape. AND make this any time of year because roasting the tomatoes concentrates their flavor and it will taste amazing.

Recipe variations

You can use grape tomatoes in place of the cherry tomatoes. Just remember that they may take longer to roast, and they may not be as juicy.
Swap cod or shrimp for the salmon, be sure to adjust the cooking times accordingly.
Try more or different herbs in the yogurt sauce. Tarragon or cilantro would be great, as they both taste great with salmon and tomatoes.

What to serve alongside

Let's keep all of those delicious summer ingredients going, shall we?

Raw Zucchini Salad would be a perfect complement on a hot summer night.
How about a Peach Salad with Prosciutto, Fresh Mozzarella and Basil Vinaigrette to keep those sweet/savory flavors going?

More fish recipes

Salt Baked Whole Fish is so much simpler to make than you think. Impress your friends!
Grilled Halibut with Almond-Orange Mole has all the flavors of Mexico without the effort of a typical mole.
Trout Amandine is a simple French recipe that's easy to make at home.

Baked salmon with tomatoes is an easy summer meal!

Quick prep: Just slice some tomatoes and mix up a couple of sauces.
Full of two of summers greatest flavors: Tomatoes and basil!
The salmon bakes in 8 minutes!
Just one pan and two bowls for easy cleanup.
Ready in about 40 minutes.
It's gluten free!

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