Tomato Basil Salmon

Tomato Basil Salmon

79
CHEDDAR97005 4

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

Ingredients 30 m {{adjustedServings}} servings 405 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 36.2 g
  • 72%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews 79

  1. 108 Ratings

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Clifford Randall Lyde
3/16/2009

Very good! Very simple! I'll be keeping this one! Here are my revisions, taken, in part, from other reviewers observations. Start with a VERY light sprinkle of garlic powder, salt and pepper. Evenly spread fresh basil, coarsely chopped. I grated fresh Parmesan directly onto the salmon and then again on top of Roma tomato slices. Another light sprinkle of salt and any leftover basil before a drizzle of olive oil. I let the salmon sit for about 30 to 45 minutes to allow it to soak up the flavors before baking it for 15 mins., followed by about 2 to 4 mins. under the broiler. I also think it should be served with a lemon wedge, it seemed to need a bit more citrus than what the tomatoes alone provide. Served with couscous and a salad of mixed greens.

Chrissie
6/27/2008

I used fresh basil leaves and layered them under the tomato slices. It made a pretty presentation and the family enjoyed it.

BWMCCARTHY
9/7/2008

Very yummy and quick prep. I covered the entire salmon with sliced tomatoes but i found my favorite bites were the ones with the parmasean crusted directly on the fish - will do more of that next time.