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Salmon with Tomato Vinaigrette


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Rate this recipe 4.7/5 (11 Votes)


  • 1 pint cherry tomatoes , halved
  • 1 medium shallot, thinly sliced
  • 1 tbsp drained capers
  • 2 tbsp red wine vinegar
  • Salt
  • 3 tbsp olive oil
  • Salmon, skin on
  • Ground pepper
  • 1/2 tsp ground cumin
  • 2 tbsp canola oil
  • 1 tbsp parsley
  • 1 tbsp basil


Adapted from


Step 1

1. Preheat oven to 425. In a bowl, toss the tomatoes with the shallots, capers vinegar, and 1/2 tsp salt.

2. In a medium ovenproof skillet, heat 1 tbsp of the olive oil. Season Salmon with salt and pepper and add to the skillet, skin side up. Cook over medium high heat until well browned, about 3 minutes. Carefully flip the filets. Transfer the skillet to the oven and roast until cooked, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.

3. Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil, and remaining 2 tbsp olive oil. Cook until tomatoes just soften, about 2 minutes. Pour sauce over salmon and sprinkle with parsley and basil.


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