Salmon with Balsamic-Blistered Tomatoes and fresh basil is a quick and flavorful dinner option, perfect for weeknights. Ready in just 30 minutes, this healthy meal has become a summer favorite.
Just like the Pesto Salmon recipe, this dish highlights seasonal produce with minimal effort for maximum reward. Broiling salmon is a mess-free and efficient way to achieve perfectly cooked fillets every time, making it a preferred method in my kitchen. The balsamic tomato topping, enhanced with shallots, garlic, and basil, adds a bright and aromatic touch. This topping is also delicious on grilled chicken, steak, or served over crusty bread with burrata, similar to Burrata Bruschetta.
Salmon with balsamic tomatoes pairs well with various sides, such as rice, potatoes, vegetables, or a fresh green salad.
How to Make Salmon with Balsamic Tomatoes
This dish’s 30-minute cook time makes it ideal for busy weekdays. It’s hearty and the balsamic tomato topping adds a burst of flavor.
If you prefer not to use your oven in the summer, you can sear the salmon on the stovetop instead!
Ingredients
- Salmon: 4 (6-ounce) skin-on salmon fillets, wild-caught or sustainably farmed. Salmon is rich in heart-healthy omega-3 fatty acids.
- Tomatoes: Cherry tomatoes are sweet and available year-round. Use all red or mix with orange and yellow tomatoes for variety. Tomatoes are high in lycopene and vitamin C.
- Shallots: For an aromatic base. Sweet or red onions can also be used.
- Garlic: Fresh garlic is best; thinly slice to avoid burning.
- Basil: Fresh basil is used in the tomato mixture and as a garnish.
- Balsamic Vinegar: Choose a high-quality balsamic vinegar to enhance the topping’s flavor.
For the full list of ingredients and quantities, refer to the recipe card below.
Direction
Step 1: Broil the Salmon
Preheat the broiler to high. Place salmon on a rimmed baking sheet, drizzle with olive oil, season with salt and pepper, and broil for about 10 minutes until medium/medium-rare.
Step 2: Sauté the Shallots
Heat olive oil in a large skillet over medium heat. Add shallots and sauté for 3 minutes.
Step 3: Add Tomatoes, Garlic, and Basil
Stir in the tomatoes, garlic, and basil with the shallots. Cook until the tomatoes start to break down, about 5 to 7 minutes.
Step 4: Add Balsamic Vinegar
Pour in the balsamic vinegar and cook for another 2 minutes. Spoon the balsamic-tomato mixture over the salmon and garnish with additional fresh basil.
Serving Suggestions
Pair this dish with a variety of sides:
- Pasta Salad: Try Italian Pasta Salad or Zucchini Orzo Salad for a refreshing option.
- Potatoes: Paprika-parmesan Smashed Potatoes or Pesto Potato Salad complement the salmon nicely.
- Sautéed Veggies: Garlic-herb Sautéed Zucchini or 15-minute Sautéed Broccoli are excellent choices.
- Quinoa Salad: The Peach and Corn Quinoa Salad adds a delicious twist.
How to Store and Reheat
- To Store: Keep leftover salmon and balsamic tomatoes in an airtight container in the refrigerator for up to 2 days.
- To Reheat: Let the salmon sit at room temperature for about 30 minutes before reheating. Reheat gently to avoid drying out.
- Stovetop: Warm individual portions in a skillet over medium-low with a splash of water, covering the skillet. It should take a few minutes to heat through.
- Oven: Preheat the oven to 275°F and warm the salmon on a baking sheet for about 15 minutes, or until it reaches an internal temperature of 125°F to 130°F.
- Microwave: Place the salmon on a microwave-safe plate and heat in 30-second intervals, checking and adjusting as needed.
Equipment
- Large baking sheet or baking dish
- Large skillet
Ingredients
- 4 Tbsp. extra-virgin olive oil, divided
- 4 (6-ounce) skin-on salmon fillets
- 1 tsp. kosher salt, divided
- 1/2 tsp. freshly ground black pepper
- 1/2 cup thinly sliced shallots
- 3 cups cherry tomatoes
- 2 garlic cloves, thinly sliced
- 1/2 cup torn basil leaves, divided
- Pinch of crushed red pepper flakes (optional)
- 2 Tbsp. balsamic vinegar
Instructions
- Position the oven rack to the upper third of your oven; it should be about 6 inches from the broiling element at the top. Preheat the broiler to HIGH. Arrange salmon fillets, skin-side-down, on a large-rimmed baking sheet or baking dish. Drizzle with 2 Tablespoons olive oil, and season with 1/2 teaspoon salt and black pepper. Broil the salmon fillets, rotating the pan once halfway through, until the salmon flakes easily with a fork and appears medium in the center, about 8 to 10 minutes. If you prefer your salmon well-done, leave it in for another 1 to 2 minutes.
- Meanwhile, heat the remaining 2 Tablespoons olive oil in a large skillet over medium. Add shallots and cook until soft, about 2 to 3 minutes. Add tomatoes, garlic, 1/4 cup of the basil, remaining 1/2 teaspoon salt, and red pepper flakes (if using). Cook for 5 to 7 minutes, until the tomatoes start to break down. Add balsamic vinegar and cook for 2 more minutes.
- Place salmon fillets on a platter and spoon the balsamic-tomato mixture overtop. Garnish with remaining torn basil leaves.
Notes
- TO STORE: Refrigerate salmon in an airtight storage container for up to 2 days.
- TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
NUTRITION INFORMATON: Serving: 1fillet with tomato topping | Calories: 412kcal | Carbohydrates: 8g | Protein: 37g | Fat: 25g | Saturated Fat: 3g | Sodium: 760mg | Fiber: 2g | Sugar: 3g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
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