Provencal Salmon with Tomato Basil Sauce
Experience the vibrant flavors of the Mediterranean with this Provencal Salmon with Tomato Basil Sauce—a dish that effortlessly combines fresh, wholesome ingredients with elegant cooking techniques. Perfectly seared salmon fillets are gently baked to flaky perfection and smothered in a fragrant sauce made with juicy cherry tomatoes, aromatic garlic, zesty capers, and dry white wine. Fresh basil and a splash of lemon juice add a burst of brightness, while a touch of butter lends a luxurious finish to the dish. This easy yet sophisticated recipe comes together in under 40 minutes, making it ideal for weeknight dinners or special occasions. Serve it with crusty bread, fluffy rice, or roasted vegetables to create a complete, restaurant-quality meal infused with the essence of Provence.
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Recipe Information
Ingredients
- 4 pieces (about 6 ounces each) salmon fillets
- 3 tablespoons olive oil
- 3 cloves, minced garlic
- 2 cups, halved cherry tomatoes
- 0.5 cup dry white wine
- 0.5 cup, chopped fresh basil leaves
- 2 tablespoons lemon juice
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons, rinsed capers
- 2 tablespoons butter
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.
Season the salmon fillets on both sides with half of the salt and pepper.
Sear the salmon in the skillet for about 2 minutes per side until golden brown but not cooked through. Remove the salmon and set aside.
In the same skillet, add the remaining olive oil and sauté the minced garlic until fragrant, about 1 minute.
Add the halved cherry tomatoes and cook for 3–4 minutes until they begin to soften.
Pour in the white wine, stirring to deglaze the pan. Let it simmer for 2–3 minutes to reduce slightly.
Stir in the chopped basil, lemon juice, remaining salt and pepper, and capers. Cook for another 2 minutes.
Nestle the seared salmon fillets back into the skillet, spooning some of the sauce over the top of each fillet.
Transfer the skillet to the preheated oven and bake for 8–10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Carefully remove the skillet from the oven and stir in the butter to enrich the sauce.
Serve the salmon hot, topped with the tomato basil sauce. Optional: garnish with additional basil leaves. Pair with crusty bread, rice, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 3482 mg | 151% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 10.0 g | ||
| Protein | 146.0 g | 292% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 915 mg | 19% | |
*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.
