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.

Marie Simmons
Source: EatingWell Magazine, Fall 2002


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees 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.

  • 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 .

  • 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.

  • 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 Facts

372 calories; protein 34.1g; carbohydrates 14g; dietary fiber 2.6g; sugars 6.3g; fat 19.5g; saturated fat 3g; cholesterol 89.6mg; vitamin a iu 1359.5IU; vitamin c 22.5mg; folate 70.1mcg; calcium 37.4mg; iron 2.3mg; magnesium 71.8mg; potassium 1281.5mg; sodium 585.3mg; thiamin 0.5mg.

Reviews (8)

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8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Wow....!!! Just Wow!!! My husband loved it too much.... it was a perfect and absolutely healthy lunch....a for sure winner... Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
Fantastic recipe usually double up the tomatoes and onions Read More
Rating: 4 stars
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 Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
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... Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
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! Read More