Lemon Tomato Salmon
Brighten up your weeknight dinner with this vibrant and healthy Lemon Tomato Salmon recipe! Featuring tender, oven-baked salmon fillets topped with juicy cherry tomatoes, fresh parsley, and a zesty squeeze of lemon, this dish delivers bold, Mediterranean-inspired flavors with minimal effort. A garlic-infused olive oil drizzle and fragrant dried thyme perfectly complement the natural richness of the salmon, while roasting creates a deliciously caramelized topping. Ready in just 30 minutes, this easy-to-make recipe is perfect for busy nights yet elegant enough for entertaining. Serve this nutrient-packed meal with your favorite side dish—whether it’s steamed veggies, rice, or a crisp green salad—for a well-rounded, satisfying dinner. Perfect for seafood lovers, this one-pan Lemon Tomato Salmon is a must-try for a wholesome and flavorful dining experience!
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) salmon fillets
- 2 cups cherry tomatoes
- 1 large lemon
- 3 tablespoons olive oil
- 3 minced garlic cloves
- 2 tablespoons (finely chopped) fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
Rinse the salmon fillets and pat them dry with paper towels. Place them on the prepared baking sheet, skin-side down if the skin is intact.
Slice the lemon into thin rounds. Reserve 4 slices for topping the salmon and juice the rest of the lemon into a small bowl.
In a mixing bowl, combine the cherry tomatoes, 2 tablespoons of olive oil, minced garlic, chopped parsley, dried thyme, salt, and black pepper. Toss until the tomatoes are evenly coated.
Pour the seasoned tomato mixture around and slightly over the salmon fillets on the baking sheet.
Drizzle the remaining tablespoon of olive oil and the freshly squeezed lemon juice over the salmon fillets. Place one slice of lemon on top of each piece of salmon.
Transfer the baking sheet to the preheated oven and bake for 18–20 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Once cooked, remove the baking sheet from the oven. Garnish with additional fresh parsley, if desired.
Serve the salmon warm with the roasted tomatoes spooned over the top. Pair with a side of steamed vegetables, rice, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 9.6 g | ||
| Protein | 145.9 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 926 mg | 20% | |
*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.
