Baked Salmon Topped With Warm Cherry Tomato Salad Recipe – a delicious recipe with tomatoes, green onions, celery, balsamic vinegar, olive oil, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
For the Cherry Tomato Salad: Heat tomatoes, green onions, celery, balsamic vinegar, extra virgin olive oil, brown sugar, basil, celery seed, salt and pepper to taste in small nonstick skillet over medium-high heat, stirring, till hot and well mixed, about 1 minute.
2
For the Salmon: Lightly spray top of filets with extra virgin olive oil spray.
3
Generously season with salt and pepper.
4
Place salmon oiled-side up on foil-lined baking sheet sprayed with extra virgin olive oil spray.
5
Bake at 450 degrees till sizzling and fish flakes with fork, 6 to 10 min, depending on thickness of filets.
6
Place filets on hot dinner plates and spoon Cherry Tomato Salad with juices on each.
7
Serve warm.
8
This recipe yields 2 servings.
9
NOTES :
542
kcal
Calories
53
g
Fat
17
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 lrg sliced cherry tomatoes - (abt 2/3 c.), 3 x green onions thinly sliced, 2 Tbsp. diced celery, 1 Tbsp. balsamic vinegar, and more.
Yes, Baked Salmon Topped With Warm Cherry Tomato Salad Recipe falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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