Baked Tomatoes Stuffed with Salmon Garlic Capers
Add a burst of Mediterranean flair to your table with these Baked Tomatoes Stuffed with Salmon, Garlic, and Capers—a gourmet dish that's deceptively simple to prepare! Juicy, hollowed-out ripe tomatoes are filled with a flavorful mixture of tender salmon, briny capers, aromatic garlic, and fresh parsley, then brightened with a splash of lemon juice. The finishing touch? A golden breadcrumb and Parmesan crust that adds delicious crunch to every bite. Perfect as an appetizer, elegant side dish, or light main course, these stuffed tomatoes bake to perfection in just 25 minutes, making them an ideal option for weeknight dinners or fancy gatherings. Healthy, gluten-conscious (with adaptable breadcrumbs), and loaded with Mediterranean-inspired flavors, this recipe is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 4 pieces large ripe tomatoes
- 250 grams salmon fillet (skin removed)
- 2 pieces garlic cloves (minced)
- 2 tablespoons capers
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons bread crumbs
- 2 tablespoons Parmesan cheese (grated)
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
Cut off the tops of the tomatoes and carefully scoop out the insides with a spoon, leaving the shells intact. Reserve the tomato flesh for another use or discard.
Season the hollowed-out tomatoes lightly with a pinch of salt and place them upside down on a paper towel to drain excess liquid.
In a mixing bowl, finely chop the salmon fillet and combine it with the minced garlic, capers, chopped parsley, lemon juice, 1 tablespoon of olive oil, salt, and black pepper. Mix until well incorporated.
Flip the tomatoes upright and spoon the salmon mixture into each one, packing it slightly but not overfilling.
In a small bowl, mix the bread crumbs, Parmesan cheese, and the remaining tablespoon of olive oil to create a crumbly topping.
Sprinkle the crumb mixture evenly over each stuffed tomato to create a golden crust while baking.
Place the stuffed tomatoes in the prepared baking dish and bake in the preheated oven for 20–25 minutes, until the salmon is cooked through and the tops are golden brown.
Remove the baked tomatoes from the oven and let them cool slightly before serving.
Serve warm as an appetizer, side dish, or light entree, garnished with extra parsley if desired.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 2026 mg | 88% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 20.4 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 32.9 mcg | 164% | |
| Calcium | 270 mg | 21% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2800 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
