Just a few simple ingredients elevate this oven-baked salmon with tomatoes into an elegant, easy summer dinner. It’s made in one pan for minimal cleanup and ready in about 40 minutes.
This oven-baked salmon with tomatoes is a perfect late-summer meal. Roasted cherry tomatoes tossed with sherry vinegar and a touch of honey create a bright, sweet-tangy sauce that pairs beautifully with simply seasoned salmon. The combination of vinegar, honey, and roasted tomatoes is unexpectedly delicious.
It’s straightforward to make. Halve the tomatoes, whisk together the roasting sauce, stir up a quick basil-yogurt sauce, bake, and you’re done. Baking the salmon ensures an even, gentle cook so the fish stays tender.
Ingredients you’ll need
For the salmon and roasted tomatoes
- Salmon: 24 oz total (four 6 oz fillets), skin-on. Try to choose pieces similar in thickness for even cooking.
- Cherry tomatoes: About 2 pints (roughly 20 oz). A mix of colors is nice but a single variety works fine.
- Extra virgin olive oil
- Sherry vinegar: Adds a nutty, roasty brightness. If unavailable, rice vinegar or white wine vinegar can substitute.
- Honey for a touch of sweetness.
- Garlic — grated or finely minced.
- Kosher salt to season.
For the basil-yogurt sauce
- Full-fat plain Greek yogurt: 1/2 cup (full-fat preferred for texture, but any plain yogurt will work).
- Dijon mustard: 1 teaspoon for depth and a little umami.
- Lemon juice and zest: About 2–3 teaspoons juice, plus zest from one lemon.
- Fresh basil leaves: Finely chopped, about 1/4 cup tightly packed.
- Kosher salt: To taste if needed.
Ingredient measurements are provided in the recipe card below.
How to make salmon with tomatoes
Step 1: Slice the tomatoes and mix the roasting sauce
Preheat the oven to 400°F (200°C). Halve the cherry tomatoes and arrange them cut-side up in a single layer in a casserole or baking dish. In a bowl, whisk together sherry vinegar, olive oil, honey, a pinch of salt, and grated garlic. Pour the mixture over the tomatoes so each piece is coated.
Step 2: Roast the tomatoes
Bake the tomatoes for 25–30 minutes, until they have released their juices and begin to wrinkle. Roasting concentrates their sweetness and creates a glossy, flavorful sauce in the dish.
Step 3: Make the basil-yogurt sauce
While the tomatoes roast, combine the Greek yogurt, chopped basil, Dijon mustard, lemon zest, and 2–3 teaspoons lemon juice in a small bowl. Season with salt only if needed — the mustard may already add some saltiness. Chill until ready to serve.
Step 4: Bake the salmon
Season the salmon fillets lightly with kosher salt. Flip them and season the skin, then drizzle with a little olive oil. Place the fillets skin-side up on top of the roasted tomatoes and return the dish to the oven for 8–12 minutes, depending on thickness and desired doneness. About 8 minutes yields medium; cook longer for well done.
Step 5: Plate and serve
Transfer each salmon fillet to a plate. Spoon extra roasted tomatoes and their juices over the fish, then finish with a generous dollop of basil-yogurt sauce. Some tomatoes will stick to the salmon when you remove the fillets — this is delicious and part of the charm.
Tips for success
- Sherry vinegar makes a difference. It brings a roasty, nutty brightness that complements both salmon and tomatoes. Use rice or white wine vinegar only if you can’t find sherry vinegar.
- Don’t worry about albumin. The white protein that sometimes appears on cooked salmon is harmless. You can leave it, skim it off, or ignore it — the dish will still taste great.
- Make this at tomato peak for the best flavor, but roasting concentrates flavor, so it’s also excellent year-round.
Recipe variations
- Use grape tomatoes instead of cherry tomatoes; roasting times may vary.
- Substitute white fish or shrimp for the salmon, adjusting cook time accordingly.
- Swap or add herbs in the yogurt sauce — tarragon or cilantro both pair nicely with fish and tomatoes.
What to serve alongside
Pair this salmon with a light summer salad or simple sides that let the dish shine. Raw zucchini salad, a stone-fruit salad, or crusty bread to soak up the tomato juices are all excellent choices.
Recipe: Salmon with Tomatoes and Basil Yogurt Sauce
Servings: 4 | Prep: 5 mins | Cook: 35 mins | Total: 40 mins
Ingredients
Roasted Tomatoes and Salmon
- 24 oz salmon, skin-on (four 6 oz fillets)
- 2 pints cherry tomatoes (about 20 oz), halved
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar (or substitute)
- 2 teaspoons honey
- 4 garlic cloves, grated or minced
- 2 teaspoons kosher salt
Basil Yogurt Sauce
- 1/2 cup full-fat plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1/4 cup fresh basil leaves, tightly packed, chopped
- 2–3 teaspoons lemon juice
- Zest of one lemon
- Kosher salt to taste
Instructions
- Preheat oven to 400°F (200°C). Halve tomatoes and arrange in a single layer in a casserole dish.
- Whisk sherry vinegar, olive oil, honey, salt, and grated garlic together. Pour over tomatoes and bake 25–30 minutes until juices are released and the tomatoes look wrinkled.
- While tomatoes roast, combine yogurt, chopped basil, mustard, lemon juice, and lemon zest. Chill and adjust salt if needed.
- Season salmon fillets with salt. Flip and season the skin, then drizzle with olive oil. Place salmon skin-side up on top of roasted tomatoes and bake 8–12 minutes depending on preference.
- Serve each fillet with roasted tomatoes and a spoonful of basil-yogurt sauce.
Notes
- Sherry vinegar adds a distinct flavor; substitute only if necessary.
- Grating garlic produces a smoother sauce and disperses flavor more evenly than chopping.
Nutrition (per serving, approximate)
Calories: 436 kcal | Carbohydrates: 15 g | Protein: 39 g | Fat: 25 g