Recipe Image

Salmon with Roasted Tomatoes and Shallots

  • 20 m
  • 50 m
Diabetic Living Magazine
“These salmon fillets are roasted on a juicy tomato-shallot mixture. This dish makes extra salmon that you can use for other entrees.”


    • 3 pounds fresh or frozen salmon fillet(s), skinned if desired
    • Nonstick cooking spray
    • 4 cups grape tomatoes
    • ½ cup thinly sliced shallots
    • 6 cloves garlic, minced
    • 2 tablespoons snipped fresh oregano or 1½ teaspoons dried oregano, crushed
    • 1 tablespoon olive oil
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper


  • 1 Thaw fish, if frozen. Rinse salmon and pat dry with paper towels. Preheat oven to 400°F.
  • 2 Lightly coat a 3-quart baking dish with nonstick cooking spray. In the baking dish, combine tomatoes, shallots, garlic, oregano, olive oil, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper. Toss to coat.
  • 3 Roast, uncovered, for 15 minutes. Place salmon, skin side down, on top of the tomato-shallot mixture. Sprinkle salmon with the remaining ¼ teaspoon salt and the remaining ¼ teaspoon pepper. Roast, uncovered, for 15 to 18 minutes or until salmon flakes easily when tested with a fork. Use two large pancake turners to transfer the salmon to a cutting board.
  • 4 Reserve two-thirds of the cooked salmon for another meal (see Tip).
  • 5 If desired, use the turners to lift the salmon meat off the skin and onto a large platter; discard skin. Serve the remaining salmon with the tomato-shallot mixture.
  • Tip: Divide the reserved cooked salmon between two airtight containers. Cover and store in the refrigerator for up to 3 days or freeze up to 3 months.
ALL RIGHTS RESERVED © 2019 Printed From 12/10/2019