Salmon Roasted with Tomatoes & Olives

Salmon Roasted with Tomatoes & Olives

8 Reviews
From: EatingWell Magazine, Fall 2002

Although you can use any firm-fleshed fish, such as halibut or cod, salmon is especially pretty with the roasted tomatoes and black olives. Serve with steamed green beans or broccoli florets and boiled new potatoes.

Ingredients 4 servings

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  • 2 pounds ripe plum tomatoes, stem ends trimmed, cut into thin wedges
  • ½ medium onion, peeled and cut into thin wedges
  • 2 strips orange zest, cut into thin slivers
  • 2 cloves garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • ⅓ cup pitted Kalamata olives, coarsely chopped
  • 1 tablespoon chopped fresh rosemary
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 1¼ pounds salmon fillet, (about 1½ inches thick), skin removed (see Tip), cut into 4 portions


  • Active

  • Ready In

  1. Preheat oven to 400°F. Combine tomatoes, onion, orange zest and garlic in a large roasting pan or on a large baking sheet with sides. Drizzle with oil and toss to coat.
  2. Roast, uncovered, stirring occasionally, until the tomatoes and onion are tender and beginning to brown on the edges, about 45 minutes. Remove pan from the oven. Increase oven temperature to 450 degrees .
  3. Add olives and rosemary to the pan; season with salt and pepper. Clear four spaces in the pan and place a salmon piece in each. Spoon some of the tomato mixture on top.
  4. Roast until the salmon is opaque in the center, 10 to 15 minutes, depending on the thickness.
  • Tip: How to Skin a Fish Fillet You can ask to have the skin removed from a piece of salmon or halibut fillet at the fish counter, but it is also easy to do it yourself. Place the fillet, skin-side down, on a cutting board. Use a thin sharp knife to cut between skin and flesh at the tip. Grasp the skin with your free hand and ease the knife carefully between skin and flesh, keeping the knife pointed slightly toward the skin, until skin is removed.

Nutrition information

  • Per serving: 372 calories; 20 g fat(3 g sat); 3 g fiber; 14 g carbohydrates; 34 g protein; 70 mcg folate; 90 mg cholesterol; 6 g sugars; 0 g added sugars; 1,360 IU vitamin A; 23 mg vitamin C; 37 mg calcium; 2 mg iron; 585 mg sodium; 1,282 mg potassium
  • Nutrition Bonus: Vitamin C (38% daily value), Vitamin A (27% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 5 lean meat, 1 fat

Reviews 8

April 15, 2017
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By: carol
Fantastic recipe, usually double up the tomatoes and onions
October 26, 2016
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By: reenajuby
Wow....!!! Just Wow!!! My husband loved it too much.... it was a perfect and absolutely healthy lunch....a for sure winner...
January 18, 2016
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By: EatingWell User
Go to recipe This is my go to recipe, easy to make, quick and surprisingly delicious. I would recommend making with salmon with skin, as the skin does crispy and it's amazing. Onions caramelise well also. Pros: Easy and flexible - if you're missing an ingredient, no problem Cons: There are erally none...
January 06, 2015
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By: janastewart312
SOOOOOOO GOOOD This recipe is AWESOME. My daughter and my husband both cleared their plates in no time. That's something what doesn't usually happen with healthy food... Pros: Easy to prepare Cons: Time
July 09, 2014
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By: helentayar
amazing recipe!!! the tomato - olive combination tastes AMAAAZING with salmon!! i put a zest of on lemon though instead of the orange and i added some Lebanese fish spices, ground cumin and ground coriander and some celery. my guests loved it thank you!
January 02, 2011
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By: aabrian
The veggies don't need 45 minutes! Easy, elegant, tasty, but I found the tomatoes and onions took less than the 45 minutes roasting time called for in the recipe, probably more like 30. Also, the tomato juices ended up forming a charred layer on the bottom of the roasting pan. Pros: easy, tasty, fish stays moist Cons: recipe could use some tweaking
September 28, 2009
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By: EatingWell User
Great tasting recipe. We used our grill as an oven and did the roasting on the grill. Paired this entree with the Spinach and Sherry Vinaigrette Salad. Used the leftovers to make a risotto, sauteing a zucchini in olive oil, before adding rice, wine, chicken stock and the salmon mixture. We added parmesean cheese, the strong flavors of the salmon, tomatoes and olives could stand up to the cheese. Marianne, Redondo Beach, CA
September 28, 2009
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By: EatingWell User
I have made this a half a dozen times. Very enjoyable and easy, and great the next day, too. I like more olives, and have been substituting about 2 Tbs. of high zest marmalade for the orange zest. Anonymous, Burlington, VT
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