Ina Garten Salmon with Melting Tomatoes is made with salmon fillet, fresh cherry or grape tomatoes, sweet onions, garlic, balsamic vinegar, and fresh basil. This easy Salmon with Melting Tomatoes recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
?Why You’ll Love This Salmon With Melting Tomatoes Recipe:
- Flavorful Tomato Sauce: The combination of fresh tomatoes, sweet onions, and balsamic vinegar creates a rich and tangy sauce that pairs perfectly with salmon.
- Easy to Prepare: The recipe is straightforward with clear steps, making it accessible even for beginner cooks.
- Healthy and Nutritious: This dish is packed with nutrients from the fresh ingredients and the omega-3 fatty acids in the salmon.
- Quick Cooking Time: The salmon cooks in just a few minutes on the stove and in the oven, making it a great option for a weeknight dinner.
Ina Garten Salmon With Melting Tomatoes Ingredients
- 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
How To Make Ina Garten Salmon With Melting Tomatoes
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Sauté the onions: Heat 3 tablespoons of olive oil in a medium (10-inch) sauté pan over medium-low heat. Add the chopped sweet onion and sauté for about 5 minutes until very tender but not browned.
- Add garlic and tomatoes: Add the minced garlic and sauté for 1 more minute. Stir in the halved tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Remove from heat and stir in the balsamic vinegar and basil leaves.
- Preheat the cast-iron pan: Place a large (12-inch) cast-iron pan over high heat for 5 minutes.
- Prepare the salmon: Brush the salmon pieces all over with olive oil and sprinkle liberally with salt and pepper. Place the salmon skin side up in the hot pan and cook for 3 to 4 minutes without moving them, until browned.
- Cook the salmon in the oven: Turn the salmon pieces skin side down with a small metal spatula and transfer the pan to the preheated oven. Cook for 8 minutes (the salmon will not be completely cooked through).
- Rest the salmon: Remove the salmon from the oven and transfer to a serving platter. Cover with aluminum foil and let rest for 5 minutes.
- Serve: Reheat the tomato mixture, season to taste, and serve it hot, warm, or at room temperature along with the salmon.
Recipe Tips
- Don’t rush the onions: Sauté the onions slowly until they’re very tender for the best texture.
- Preheat the cast-iron pan: Ensure the cast-iron pan is hot before adding the salmon to get a nice sear.
- Don’t overcook the salmon: Only cook the salmon for 8 minutes in the oven; it should be slightly undercooked in the center.
- Rest the salmon: Let the salmon rest under foil after cooking to keep it moist and finish cooking.
What To Serve With Salmon With Melting Tomatoes?
Salmon with Melting Tomatoes goes well with rice, roasted veggies, or a green salad. It can also be served with quinoa, mashed potatoes, steamed asparagus, or garlic bread for a tasty meal.
How To Store Leftovers Salmon With Melting Tomatoes?
- Refrigerate: Place leftovers in an airtight container and refrigerate for up to 3 days.
- Freeze: Freeze in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
How To Reheat Leftovers Salmon With Melting Tomatoes?
- In the Oven: Preheat the oven to 350°F (175°C). Place the salmon and tomato mixture in an oven-safe dish, cover with foil, and heat for about 10-15 minutes.
- In the Microwave: Place the salmon and tomatoes in a microwave-safe dish, cover, and heat on medium power for 2-3 minutes, or until heated through.
- On the Stove: Place the salmon and tomatoes in a pan, cover, and heat over low heat until warmed through.
FAQ’S:
What If I Don’t Have Fresh Basil?
You can use dried basil, but use only 1 teaspoon since dried herbs are more concentrated.
Can I Use Canned Tomatoes Instead Of Fresh Tomatoes?
Fresh tomatoes are best for this recipe, but you can use canned cherry tomatoes if fresh ones are not available. Drain them well before using.
How Do I Prevent The Salmon From Sticking To The Pan?
Make sure the pan is very hot before adding the salmon and use enough oil. Do not move the salmon until it has formed a crust.
How Can I Tell If The Salmon Is Cooked Through?
The salmon should be slightly opaque in the center and flake easily with a fork. An internal temperature of 145°F (63°C) is ideal.
What Should I Do If The Salmon Skin Is Too Tough To Eat?
You can remove the skin after cooking if it’s too tough. The skin helps keep the fish moist during cooking, but it’s not necessary to eat it.
Ina Garten Salmon With Melting Tomatoes Nutrition Facts
- Calories: 244
- Total Carbohydrate: 17g
- Dietary Fiber: 3g
- Total Sugars: 5g
- Protein: 20g
- Total Fat: 11g
- Saturated Fat: 3g
- Cholesterol: 48mg
More Ina Garten Recipes:
- Ina Garten Smoked Salmon Quesadilla
- Ina Garten Salmon Lentils
- Ina Garten Smoked Salmon Dip
- Ina Garten Asian Grilled Salmon
Ina Garten Salmon With Melting Tomatoes
Description
Ina Garten Salmon with Melting Tomatoes is made with salmon fillet, fresh cherry or grape tomatoes, sweet onions, garlic, balsamic vinegar, and fresh basil. This easy Salmon with Melting Tomatoes recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Sauté the onions: Heat 3 tablespoons of olive oil in a medium (10-inch) sauté pan over medium-low heat. Add the chopped sweet onion and sauté for about 5 minutes until very tender but not browned.
- Add garlic and tomatoes: Add the minced garlic and sauté for 1 more minute. Stir in the halved tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Remove from heat and stir in the balsamic vinegar and basil leaves.
- Preheat the cast-iron pan: Place a large (12-inch) cast-iron pan over high heat for 5 minutes.
- Prepare the salmon: Brush the salmon pieces all over with olive oil and sprinkle liberally with salt and pepper. Place the salmon skin side up in the hot pan and cook for 3 to 4 minutes without moving them, until browned.
- Cook the salmon in the oven: Turn the salmon pieces skin side down with a small metal spatula and transfer the pan to the preheated oven. Cook for 8 minutes (the salmon will not be completely cooked through).
- Rest the salmon: Remove the salmon from the oven and transfer to a serving platter. Cover with aluminum foil and let rest for 5 minutes.
- Serve: Reheat the tomato mixture, season to taste, and serve it hot, warm, or at room temperature along with the salmon.
Notes
- Don’t rush the onions: Sauté the onions slowly until they’re very tender for the best texture.
- Preheat the cast-iron pan: Ensure the cast-iron pan is hot before adding the salmon to get a nice sear.
- Don’t overcook the salmon: Only cook the salmon for 8 minutes in the oven; it should be slightly undercooked in the center.
- Rest the salmon: Let the salmon rest under foil after cooking to keep it moist and finish cooking.
Ina Garten Salmon With Melting Tomatoes, Barefoot Contessa Salmon With Melting Tomatoes