Salmon with Tomatoes and Basil Yogurt Sauce

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

Salmon with Tomatoes and Basil Yogurt Sauce

Course: Main Course, Main Dish

Cuisine: American, Italian

Diet: Gluten Free

Keyword: Oven baked salmon with tomatoes

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings:

Calories: 436kcal

Just a few ingredients elevate this simple oven baked salmon with roasted tomatoes to an elegant, yet easy, summer dinner.

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Equipment

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

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.

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