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    Home » Recipes » Oven Baked Salmon with Roasted Tomatoes and Basil Yogurt Sauce

    Oven Baked Salmon with Roasted Tomatoes and Basil Yogurt Sauce

    Published: Aug 22, 2020 · Modified: May 24, 2022 · by Debra with Leave a Comment · 1294 words. About 7 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    Just a few ingredients elevate this simple oven baked salmon with roasted tomatoes to an elegant, yet easy, summer dinner. The sweet sauce with sherry vinegar and a touch of honey will blow your mind!

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

    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    This is the ultimate easy late summer dinner. 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.

    Once again, I have adapted two different recipes for a mash up. The roasted tomato sauce half comes from a NYTCooking recipe by Lidey Hueck. Vinegar + honey + tomatoes = amazing.

    The oven baked salmon with basil yogurt sauce half of the mash up comes from an idea on Jamie Oliver's website. I might not have really thought about putting salmon with tomatoes, but it works because we are not making a heavy sauce here.

    Jump to:
    • Ingredients
    • Instructions
    • Tips
    • What to serve alongside
    • Related recipes
    • Recipe
    Cherry tomatoes in various shades of red and yellow.

    Ingredients

    For the salmon with tomatoes

    • Salmon: You'll need 4 pieces equal in thickness and length to ensure even cooking time. I cut two larger filets in half, but you can have your fishmonger cut 4 perfect pieces for you.
    • Cherry tomatoes: It's fun to use a variety of colors, but one single color will also do.
    • 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
    • Garlic
    • Kosher salt

    For the basil-yogurt sauce

    • Full-fat plain Greek yogurt
    • Dijon mustard
    • Lemon juice and zest
    • Fresh basil
    • Kosher salt

    Instructions

    Like I said, we only have to do a few things things, so let's get started.

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

    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.

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

    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.

    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.

    Season the salmon filets 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 filets 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.

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    To serve, transfer each salmon filet 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

    • 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. 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.

    What to serve alongside

    • Zucchini Salad with Herbs, Almonds, and Lemon-Caper Dressing 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?

    Related recipes

    • Oven Roasted Salmon with Herb Salsa Verde is light and fresh, and dare I say even easier than this recipe!
    • Salmon with Radishes and Peas is so pretty and we are saving the planet by eating the radish greens!
    • 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.

    Recipe

    Salmon with roasted tomatoes topped with basil yogurt sauce on a blue plate.

    Oven Baked Salmon with Roasted Tomatoes and Basil Yogurt Sauce

    Just a few ingredients elevate this simple oven baked salmon with roasted tomatoes to an elegant, yet easy, summer dinner.
    2.38 from 8 votes
    Print Pin Rate
    Course: Main Course, Main Dish
    Cuisine: American, Italian
    Diet: Gluten Free
    Keyword: Oven baked salmon with tomatoes
    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 436kcal

    Equipment

    • chef's knife
    • cutting board
    • mixing bowls
    • silicone spatula
    • microplane grater
    • whisk
    • 9 x 13 casserole dish

    Ingredients

    Roasted Tomatoes and Salmon

    • 24 oz salmon, skin-on (four 6 oz filets)
    • 2 pints cherry tomatoes of any and all colors about 20 ounces
    • ¼ cup extra-virgin olive oil
    • 2 tablespoon sherry vinegar
    • 2 teaspoon honey
    • 4 garlic cloves
    • 2 teaspoon kosher salt

    Basil Yogurt Sauce

    • ½ cup full-fat plain Greek yogurt
    • 1 teaspoon Dijon mustard
    • ¼ cup fresh basil leaves (tightly packed)
    • 2-3 teaspoon lemon juice
    • zest of one lemon
    • kosher salt to taste, if needed
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    Instructions

    Roast the Tomatoes

    • Preheat the oven to 400 degrees F. Slice all of the tomatoes in half and place them in a single layer in a casserole dish.
    • Add the sherry vinegar, honey, olive oil, and salt to a bowl. Grate the garlic cloves into the bowl and whisk to combine.
    • Pour the sauce over the tomatoes and bake for 25-30 minutes, until the tomatoes have released juices and start to look wrinkly.

    Make the Basil Yogurt Sauce, Prep and Bake the Salmon

    • Finely chop the basil and zest the lemon. Combine yogurt, basil, mustard, lemon juice (2 or 3 tsp, depending on how tart you want it), and lemon zest in a small bowl and set in the fridge until the salmon is done. Season with salt, if needed.
    • Season the salmon filets with salt, then flip them over and season the skin with salt, then drizzle with olive oil.
    • Place the salmon filets skin side up on top of the roasted tomatoes and bake for another 8-12 minutes, depending on how you like your salmon cooked.
    • Place each filet on a plate with more tomatoes and their juices and top with basil yogurt sauce.

    Notes

    • I highly recommend you seek out some sherry vinegar to make the roasted tomato sauce. It has a very special roasty, nutty flavor. 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.
    • Grating the garlic instead of chopping it does two things: it gives the sauce a better texture (no chunks) and the flavor is a little milder and distributed throughout the sauce. A Microplane grater is essential for this task. I use mine almost every day for one thing or another. 
    • I cooked this recipe in my Juliska Berry & Thread casserole dish. 
     
    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.
     
     

    Nutrition

    Calories: 436kcal | Carbohydrates: 15g | Protein: 39g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 1288mg | Potassium: 1397mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1304IU | Vitamin C: 56mg | Calcium: 82mg | Iron: 3mg
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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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