Salmon with Caramelized Tomato Sauce

If you need a quick dinner recipe, look no further! This salmon with caramelized tomato sauce is ready in less than 30 minutes and is bursting with so much flavor from the tomato marinade and roasted tomato sauce.

Watch how to make this

Ingredients

• Salmon: The main protein of the dish, providing a rich, flavorful base that pairs well with the tomato sauce.
• Anchovies: Adds depth and umami to the dish without being overtly fishy when cooked. If you dislike anchovies, you can omit them; however, the result won't be exactly the same.
• Tomato paste: The concentrated tomato flavor in tomato paste is caramelized, bringing sweetness and depth to the salmon.
• Coriander: Adds a warm, citrusy flavor to the tomato marinade.
• Honey: Balances the acidity of the tomatoes and adds a touch of sweetness to the marinade.
• Cherry or grape tomatoes: Cherry or grape tomatoes are ideal for roasting due to their sweetness and size; however, you can use large tomatoes cut into wedges.
• Herbs: Use a combination of basil and parsley for the roasted tomato sauce to add freshness to the roasted tomato sauce.
• Balsamic vinegar: Adds acidity to the sauce and a slight sweetness. You can also use red wine vinegar or sherry vinegar.
• Pine nuts: Provide a nutty flavor and crunchy texture, adding richness to the dish. Chopped walnuts, almonds, or sunflower seeds can be used for a similar crunch, or you can omit them entirely for a nut-free option.

Substitutions and variations

• Protein: You can substitute salmon with other fish such as cod or halibut. You can also use chicken breasts or thighs, pork tenderloin, or tempeh for a vegetarian version.
• Spicy: Add chopped Calabrian chilies or red chili flakes to the roasted tomato sauce.

Recipe

Print Recipe

Salmon with caramelized tomato sauce

Total Time30 minutes mins

Course: Main Course

Cuisine: American

Keyword: seafood

Servings: 4

Author: Christine Ma

Ingredients

• 4 tablespoons olive oil divided
• 2 anchovy filets
• 1 tablespoon tomato paste
• 1 tablespoon minced garlic
• 1 teaspoon coriander
• 1 teaspoon lemon zest
• 1 teaspoon honey
• 1 pound salmon
• salt and pepper
• ½ lemon sliced
• 3 sprigs thyme
• 12 ounces cherry or grape tomatoes
• ¼ cup chopped basil
• ¼ cup chopped parsley
• 2 tablespoons toasted pine nuts
• 1 tablespoon balsamic vinegar

Instructions

• Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
• Make tomato marinade. Heat 2 tablespoons olive oil in a small saute pan over medium heat. Add anchovies and cook until they start to dissolve, stirring frequently.
• Add tomato paste, stirring to combine. Add garlic and coriander and saute for 1 more minute, stirring constantly. Remove from heat and add lemon zest and honey. Let cool completely.
• While tomato marinade is cooling, prepare tomatoes. Lay lemon slices in an even layer on one of the prepared baking sheets. Arrange thyme on top and spread tomatoes in an even layer. Drizzle remaining 2 tablespoons olive oil and season with salt and pepper. Roast tomatoes for 20-25 minutes or until lightly charred and tomatoes are softened.
• Remove thyme and transfer tomatoes to a bowl. Lightly mash tomatoes with a fork and add basil, parsley, pine nuts, and balsamic vinegar. Mash roasted lemon slices and pour the juices into the bowl with the tomatoes. Season sauce with salt and pepper and set aside.
• Season salmon with salt and pepper. Spread tomato marinade on top in an even layer and lay salmon on the other prepared baking sheet. Roast salmon with 15-17 minutes or until flesh flakes easily. Transfer salmon to a serving platter and top with roasted tomato sauce. Serve immediately.

Notes

The tomato sauce and tomato marinade can be prepared the day before. 

Step-by-step instructions

Step 1: Make tomato marinade

To begin, preheat your oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper. Start by making the tomato marinade.

Heat 2 tablespoons of olive oil in a small sauté pan over medium heat, then add the anchovy fillets. As you cook the anchovies, you'll notice that they start to dissolve. This process not only breaks down the anchovies but also mellows out their fishy taste. Even if you dislike anchovies on their own, I highly recommend using them for the marinade.

Once the anchovies have mostly dissolved, add the tomato paste and stir to combine. Then, add the minced garlic and coriander, sautéing for an additional minute while stirring constantly. Keep the heat on medium-low to prevent the tomato paste from burning.

Then, remove the pan from the heat and mix in the lemon zest and honey. Set this mixture aside to cool completely.

Once cooled, season the salmon fillets with salt and pepper. Then, spread the cooled tomato marinade evenly over the top of each fillet.

Place them on the prepared baking sheet and roast the salmon for 15-17 minutes, or until the flesh flakes easily with a fork.

Step 2: Roast tomatoes

While the marinade is cooling, prepare the tomatoes. Arrange lemon slices in a single layer on one of the prepared baking sheets, then place thyme sprigs on top.

Spread the cherry or grape tomatoes evenly over this aromatic base and drizzle the remaining 2 tablespoons of olive oil over the tomatoes. Season with salt and pepper and pop them in the oven for 20-25 minutes, or until they're lightly charred and softened.

I like to roast the salmon and tomatoes at the same time to cut down on the waiting time. That way, your meal will be ready in 30 minutes!

While the tomatoes are roasting, chop the basil and parsley and set them aside.

Step 3: Finish tomato sauce

After roasting the tomatoes, discard the thyme sprigs and transfer the tomatoes to a bowl. Gently mash the tomatoes with a fork, then add chopped basil, parsley, toasted pine nuts, and balsamic vinegar.

Go ahead and mash the roasted lemon slices too, extracting as much juice as you can. Pour their juices into the bowl with the tomatoes and season this vibrant sauce with salt and pepper to taste. You can prepare this sauce the day before and let it sit overnight, letting those flavors develop even further.

To serve, transfer the roasted salmon to a serving platter and generously top with the roasted tomato sauce.

The combination of the rich, flavorful salmon and the bright, complex tomato sauce creates a delightful contrast of tastes and textures. I couldn't get enough of the beautifully roasted tomato sauce and the caramelized tomato crust on the salmon. If this doesn't scream summer on a plate, I don't know what will!

Make-ahead and storage tips

• Make-ahead: The tomato sauce and marinade can be made the day before. Reheat the tomato sauce before serving with the salmon.
• Store: Keep leftovers in an airtight container in the fridge for up to 3 days.

Frequently asked questions

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