Best 10 Salmon With Sauteed Tomatoes Recipes

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Salmon with sautéed tomatoes is a flavorful and nutritious dish that can be enjoyed all year round. With its tender, succulent texture and rich flavor, salmon is a beloved fish among seafood connoisseurs. When paired with sautéed tomatoes, the tangy acidity of the tomatoes perfectly complements the richness of the salmon, creating a delightful balance of flavors. Whether you prefer to pan-sear, bake, or grill your salmon, this article will guide you through the process of creating a memorable meal with simple yet elegant presentation.

Let's cook with our recipes!

SALMON WITH TOMATOES



Salmon with Tomatoes image

This is a delicious and quick lunch or dinner meal. Serve over rice, pasta, polenta, or eat it right off your plate. So good you'll want to lick the plate clean!

Provided by M TOUSSAINT

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 45m

Yield 2

Number Of Ingredients 14

1 cup uncooked long grain white rice
2 cups water
2 ½ tablespoons garlic oil
2 (6 ounce) fillets salmon
salt and pepper to taste
½ teaspoon dried dill weed
¼ teaspoon paprika to taste
2 fresh tomatoes, diced
1 ½ teaspoons minced garlic
1 teaspoon lemon juice
3 tablespoons chopped fresh parsley
¼ cup grated Parmesan cheese
2 tablespoons butter
4 dashes hot pepper sauce

Steps:

  • In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.
  • Heat the garlic oil in a skillet over medium heat. Season the salmon with salt, pepper, dill, and paprika, and cook in the hot oil 1 to 2 minutes on each side, until tender enough to break apart. Break salmon into cubes with a spatula or fork. Mix in the tomatoes, garlic, and lemon juice. Continue cooking until salmon is easily flaked with a fork.
  • Mix the parsley, Parmesan cheese, butter, and hot pepper sauce into the skillet, and continue cooking 1 to 2 minutes, until well mixed. Serve over the cooked rice.

Nutrition Facts : Calories 955.5 calories, Carbohydrate 85 g, Cholesterol 121.9 mg, Fat 48.7 g, Fiber 3 g, Protein 41.9 g, SaturatedFat 14.2 g, Sodium 631 mg, Sugar 3.6 g

SAUTéED SALMON WITH LEEKS AND TOMATOES



Sautéed Salmon With Leeks and Tomatoes image

Here is a fresh and simple way to prepare salmon that is ready in about 20 minutes. Most of that time will be spent preparing the vegetables. You do have to blanch, core and chop the tomatoes, but that is quick work. (We won't tell if you use the canned, diced sort instead. Just drain them first.) Once that's done, sauté the fish and set aside. Throw tomatoes, leeks, lemon juice and freshly ground pepper into the pan and sauté for a quick minute. Spoon over the fish and serve.

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 skinless, boneless salmon fillets, about 1 1/2 pounds, at room temperature
Salt to taste
Freshly ground pepper to taste
1 leek, well trimmed
2 or 3 red ripe tomatoes, about 1 1/2 pounds
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons chopped fresh coriander or basil

Steps:

  • If there are any bones in the salmon, pull them out with tweezers and discard. Sprinkle the fish with salt and pepper.
  • Trim off the stem ends of the leek. Cut the leek lengthwise into thin slices. Finely chop the leek. There should be about 1/3 cup.
  • Drop the tomatoes into boiling water and let stand 9 to 12 seconds.
  • Peel and remove the cores. Cut the flesh of the tomatoes into quarter-inch cubes. There should be about 1 1/4 cups.
  • Heat 2 tablespoons of the oil in a nonstick skillet over moderately high heat and add the salmon pieces skinned side up. Cook 2 minutes and then turn the pieces. If you want the salmon medium rare, cook the fish 2 minutes longer. Transfer the fish to a warm platter.
  • Add the remaining oil to the skillet. Add the tomatoes and leek, salt, pepper and lemon juice. Cook about 1 minute. Pour the mixture over the salmon and sprinkle with the coriander or basil.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 22 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 7 grams, Sodium 889 milligrams, Sugar 5 grams

SALMON & MELTING CHERRY TOMATOES



Salmon & Melting Cherry Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

Good olive oil
1 cup chopped sweet onion, such as Vidalia
2 teaspoons minced garlic (2 cloves)
2 cups (1 pint) cherry or grape tomatoes, halved through the stem
Kosher salt and freshly ground black pepper
1 1/2 tablespoons good balsamic vinegar
1 1/2 tablespoons julienned fresh basil leaves
1 (2-pound) salmon fillet, cut crosswise into 4 pieces

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
  • Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
  • Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.

SALMON WITH TOMATOES



Salmon With Tomatoes image

This savoury dish is very popular in Andalusia, Spain. You can use red pepper flakes (to your taste) in place of the hot pepper and any firm whitefish can be a substitute for the salmon. Great with rice and a green vegetable.

Provided by CountryLady

Categories     Spanish

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 lbs salmon steaks
4 tablespoons oil
2 medium onions, chopped
2 cloves garlic, minced
1 small hot pepper, finely chopped
1 (19 ounce) can tomatoes
4 tablespoons chopped parsley
1/2 cup dry white wine
1 1/2 teaspoons salt
1 teaspoon oregano
1/2 teaspoon pepper
1/2 teaspoon cumin

Steps:

  • In a medium sized frying pan, heat oil and saute onions, garlic& peppers over medium heat for about 10 minutes.
  • Add remaining ingredients (except fish), bring to a boil, then lower heat& simmer for 5 minutes.
  • Place the fish into a greased medium sized casserole dish.
  • Pour the tomato mixture over the fish& bake, uncovered, in a preheated 350F oven for 30 minutes.

TOMATOEY SIMMERED FROZEN SALMON



Tomatoey Simmered Frozen Salmon image

Frozen salmon is convenient but can be a huge pain when you forget to thaw it ahead of time. Enter this recipe for simmered frozen salmon, in which you gently cook frozen salmon (yep, without defrosting!) in a spicy homemade tomato sauce until it's practically melt-in-your-mouth tender.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/4 cup olive oil
4 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 pound cherry tomatoes
1 teaspoon red wine vinegar
Four 4- to 5-ounce frozen skinless salmon fillets

Steps:

  • Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until fragrant but not browned, about 1 minute. Add the tomato paste, red pepper flakes and 1 teaspoon each salt and black pepper and cook, stirring constantly, until the tomato paste darkens, about 1 minute.
  • Add the cherry tomatoes to the saucepan, mashing a few with a wooden spoon. Cook, stirring occasionally, until the tomatoes split and soften, 8 to 10 minutes. Stir in the vinegar and 1 1/2 cups water and bring to a simmer over medium-high heat. Cook until slightly thickened, 5 to 7 minutes.
  • Add the salmon to the saucepan in a single layer. Reduce the heat to medium, cover and cook until the salmon is opaque throughout and flakes easily when a paring knife is inserted between the layers, 7 to 9 minutes. Serve the salmon in shallow bowls with the tomato sauce ladled over.

SALMON FILLET WITH THYME AND ROASTED TOMATOES



Salmon Fillet With Thyme And Roasted Tomatoes image

Provided by Moira Hodgson

Categories     dinner, main course

Time 35m

Yield 2 servings

Number Of Ingredients 6

4 ripe tomatoes
1 salmon fillet (about 1 pound)
Juice of 1/2 lemon
2 tablespoons olive oil
Coarse salt and freshly ground pepper to taste
1 teaspoon fresh thyme leaves

Steps:

  • Preheat oven to 300 degrees. Slice the tomatoes very thin and place them on an oiled roasting dish. Roast for 30 minutes to an hour, or until they begin to shrivel and get brown around the edges. Remove from the oven, scrape up with a spatula and set aside. They will not hold their shape but this does not matter.
  • Preheat broiler. Sprinkle the salmon fillet with the lemon juice and olive oil and season to taste. Broil for six minutes on each side or until the fish is done as you like it. Sprinkle with thyme and tomato pieces and serve.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 45 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 9 grams, Sodium 1169 milligrams, Sugar 7 grams

TOMATO BASIL SALMON



Tomato Basil Salmon image

This quick salmon dish is perfect for a weeknight dinner. Serve with a side of sauteed spinach and a glass of pinot noir.

Provided by CHEDDAR97005

Categories     Italian Recipes

Time 30m

Yield 2

Number Of Ingredients 5

2 (6 ounce) boneless salmon fillets
1 tablespoon dried basil
1 tomato, thinly sliced
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of aluminum foil, and spray with nonstick cooking spray. Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese.
  • Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, about 20 minutes.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 4 g, Cholesterol 103.5 mg, Fat 26.6 g, Fiber 1.6 g, Protein 36.2 g, SaturatedFat 5.5 g, Sodium 179.5 mg, Sugar 1.7 g

TOMATO AND ONION SALMON



Tomato and Onion Salmon image

Tomatoes, onions and lemon juice make this moist, flaky salmon something special. "My husband, Frank, and I really like salmon cooked this way," writes Lillian Denchick of Olmstedville, New York. "A salad and dinner rolls usually round out our menu."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 salmon fillets (5 ounces each)
2 teaspoons olive oil
1/4 teaspoon dill weed
1/4 teaspoon pepper
2 medium tomatoes, thinly sliced
1 medium onion, thinly sliced
4 garlic cloves, minced
1/2 cup reduced-sodium chicken broth
1 tablespoon lemon juice
2 tablespoons minced fresh parsley

Steps:

  • Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray. Drizzle with oil; sprinkle with dill and pepper. Top with tomatoes; set aside., In a small skillet coated with cooking spray, saute onion and garlic. Add the broth, lemon juice and parsley. Bring to a boil; cook for 2-3 minutes or until most of the liquid has evaporated. , Spoon over salmon. Cover and bake at 350° for 13-18 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 318 calories, Fat 18g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 171mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

ROASTED SALMON WITH SAUTEED BALSAMIC SPINACH



Roasted Salmon with Sauteed Balsamic Spinach image

This is my favorite way to eat salmon. It is healthy, affordable, fast and delicious. -Susan Hall, Sparks, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

3 teaspoons olive oil, divided
4 salmon fillets (6 ounces each)
1-1/2 teaspoons reduced-sodium seafood seasoning
1/4 teaspoon pepper
1 garlic clove, sliced
Dash crushed red pepper flakes
10 cups fresh baby spinach (about 10 ounces)
6 small tomatoes, seeded and cut into 1/2-in. pieces
1/2 cup balsamic vinegar

Steps:

  • Preheat oven to 450°. Rub 1 teaspoon oil over both sides of salmon; sprinkle with seafood seasoning and pepper. Place in a greased 15x10x1-in. baking pan; roast until fish just begins to flake easily with a fork, 10-12 minutes., Meanwhile, place remaining oil, garlic and pepper flakes in a 6-qt. stockpot; heat over medium-low heat until garlic is softened, 3-4 minutes. Increase heat to medium-high. Add spinach; cook and stir until wilted, 3-4 minutes. Stir in tomatoes; heat through. Divide among four serving dishes., In a small saucepan, bring vinegar to a boil. Cook until vinegar is reduced by half, 2-3 minutes. Immediately remove from heat., To serve, place salmon over spinach mixture. Drizzle with balsamic glaze.

Nutrition Facts : Calories 348 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 333mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

GARLICKY BROILED SALMON AND TOMATOES



Garlicky Broiled Salmon and Tomatoes image

Found in Real Simple Magazine. Easy, healthy, beautiful on the plate and perfect for company. My BF doesn't like salmon at all and he really enjoyed this dish. I serve this with a parmesan cous cous and a side of sauteed spinach. I use about a 6 o.z. fillet as an individual serving.

Provided by carmenskitchen

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 pieces skinless salmon fillet
4 medium tomatoes, cut in half
1/2 teaspoon paprika, preferably hot
2 tablespoons olive oil
3/4 teaspoon kosher salt
3/4 teaspoon pepper
8 sprigs fresh thyme
4 garlic cloves, sliced

Steps:

  • Heat Broiler. Place salmon and tomatoes, cut side up, in a broilerproof roasting pan or on a rimmed baking sheet. Sprinkle the salmon with paprika.
  • Drizzle the salmon and tomatoes with the oil and season with salt and pepper. Scatter the thyme and garlic over the top.
  • Broil until the salmon is opaque throughout and the tomatoes are tender, 8-10 minutes.

Nutrition Facts : Calories 88, Fat 7.1, SaturatedFat 1, Sodium 334.1, Carbohydrate 6.2, Fiber 1.7, Sugar 3.3, Protein 1.4

Tips:

  • Choose the right salmon. Look for wild-caught salmon that is fresh or frozen. Avoid farmed salmon, as it is often lower in quality and higher in contaminants.
  • Cook the salmon properly. Salmon is best cooked to medium-rare or medium, as overcooking can dry it out. To check for doneness, insert a fork into the thickest part of the salmon. If the flesh flakes easily, it is done.
  • Use fresh, ripe tomatoes. The tomatoes are the star of this dish, so make sure they are at their peak flavor. Look for tomatoes that are deep red and juicy.
  • Sauté the tomatoes correctly. Do not overcrowd the pan when sautéing the tomatoes. This will cause them to steam instead of brown. Cook the tomatoes over medium heat until they are softened and slightly caramelized.
  • Season the dish well. Salt and pepper are essential seasonings for this dish. You can also add other herbs and spices, such as garlic, basil, or oregano.

Conclusion:

This salmon with sautéed tomatoes is a delicious and easy weeknight meal. It is packed with flavor and nutrients, and it can be on the table in less than 30 minutes. Serve this dish with your favorite sides, such as rice, roasted vegetables, or a salad.

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