Cherry Tomato & Basil Baked Salmon
Ingredients
- 4 (6-ounce) salmon fillets, skin-on or off
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 2 pints cherry or grape tomatoes, halved
- 4-5 cloves garlic, thinly sliced
- 1 small shallot, thinly sliced
- 1/2 cup fresh basil leaves, loosely packed, torn
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Position a rack in the center of your oven and preheat to 400°F (205°C). Line a large, rimmed baking sheet with parchment paper.
- Pat the salmon fillets completely dry with paper towels. Rub all over with 1 tablespoon of olive oil and season generously with Kosher salt and black pepper.
- In a medium bowl, combine the halved cherry tomatoes, sliced garlic, sliced shallot, the remaining 1 tablespoon of olive oil, optional red pepper flakes, and about half of the torn basil leaves. Toss to combine.
- Arrange the seasoned salmon fillets on the prepared baking sheet, leaving space between them. Spoon the tomato mixture over and around the salmon.
- Bake for 15-20 minutes, or until the salmon is opaque and flakes easily with a fork (an internal temperature of 125-130°F is ideal for medium-rare). The tomatoes should be soft and bursting.
- Remove from the oven and let rest for 3-5 minutes. Garnish with the remaining fresh basil leaves before serving.
Notes
For best results, use an instant-read thermometer to check for doneness. Pull the salmon from the oven at 125-130°F for perfectly moist results.