Italian Salmon with Tomato Basil Salsa is crusted with a homemade spice rub, broiled until cooked perfectly, and then covered in tomatoes, fresh basil, and balsamic vinegar for a restaurant worthy salmon dish that's ready in fifteen minutes.
This Italian Salmon with Tomato Basil Salsa is one of those dishes that is shockingly simple but so full of flavor, you will make it for busy weeknights and dinner parties just the same. Served with Crispy Balsamic Brussels Sprouts and Creamy Ricotta Spaghetti Squash or whole wheat pasta, you have a healthy and satisfying meal.
Baked Italian Salmon comes together in about 15 minutes, making it perfect for busy nights. The salmon is seared with a simple homemade Italian inspired spice blend and then topped with fresh tomatoes tossed with fresh basil, balsamic vinegar, salt, and pepper. It makes the perfect weeknight meal and can be paired with almost anything. Plus the leftovers make the most delicious salads and grain bowls. This salmon piled over some cooked farro with arugula and tons of the tomato basil salsa is so so good. Add some fresh mozzarella cheese or feta and it's to die for.
Speaking of simple meals, consider prepping your side dishes ahead of time to make this a real fifteen minute meal. For me, that usually means making either quinoa, brown rice, farro, or spaghetti squash on the weekend so it;s ready in the fridge. Then I just roast a quick cooking veggie like asparagus or zucchini and cook it at the same time as the fish. Just place it on a baking sheet or foil, toss it with some olive oil, and cook it on a lower rack in the oven. It will cook in about the same amount of time.
This meal is also super healthy. Salmon is often called a superfood since it is packed with nutrients, lean protein, Omega 3 fatty acids, and more. Tomatoes are also winners when it comes to healthy packed with lycopene and antioxidants.
To cook the perfect salmon, it's important to consider three things - the thickness of the salmon, the temperature of the oven, and how well done you like your salmon. Some people like salmon cooked medium rare and others want it cooked through, flaky, and opaque. Depending on your preferences, use the lower edge of the guidelines for more rare fish and the upper end of the guidelines for more flaky, opaque salmon. You also may need extra time if you have an especially thick piece of salmon.
You can cook the salmon for this recipe as suggested in the broiler or use any of the cooking guidelines above depending on what else you are cooking and how quickly you want to cook dinner.
As I mentioned above, I love the leftovers of this salmon and I almost always make a double batch so I can enjoy the leftovers for lunch all week. Here are some of my favorite ways to use the leftover salmon
If you prefer to cook your salmon wrapped in foil on the grill or in the stove, you can make a few adjustments to this recipe to cook the salmon in foil. Start with a piece of foil large enough to hold the salmon filet. Spray it with cooking spray and place the salmon skin side down on the foil. Then top with the tomato salsa. Close the foil packets and cook in a 400 degree oven for 18-20 minutes. Carefully open the packets and serve. If you like, you can cook the salmon in foil on a bed of veggies. Just place the salmon on top of some quick cooking veggies like asparagus, zucchini, summer squash, or green beans.
This recipe originally was posted in 2015 but has been updated with new photos, tips, and ideas.
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