Roasted Salmon with Creamy Tomato Sauce

Name: Roasted Salmon with Creamy Tomato Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 boneless six ounce salmon filets; 1 tablespoon olive oil; 2 tablespoons butter; ½ sweet onion, peeled and chopped; 1 cup cherry tomatoes, halved; ¼ cup white wine; ¼ cup heavy cream; Chopped fresh parsley for garnish

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This speedy recipe for roasted salmon with creamy tomato sauce is delicious, nutritious and dinner party worthy! Just don’t tell them it took you only 30 minutes to whip up.

PIN this recipe for Roasted Salmon with Creamy Tomato Sauce now… So you can make it later!

easy roasted salmon with creamy tomato sauce

We try for seafood at least once a week in our house, because of the whole good and good for you thing, and whenever I am short on menu ideas I always end up with a couple pieces of salmon in my shopping cart.

It’s delicious. It’s pretty much always available. IT’S A POWER FOOD.

(So is chocolate, which means we absolutely need to have dessert whenever we have salmon. Winner!)

And there are about one million ways to make salmon, but the one I keep coming back to again and again is roasting it, because it is fast, 100% reliable, and then you can fancy it up however you want to.

In this case, with a creamy, dreamy, silky sauce that is full of sweet cherry tomatoes and a splash of white wine and just the right amount of cream to make it luxurious without being too naughty.

How To Make Roasted Salmon With Creamy Tomato Sauce

You’re gonna start with my fool-proof roasted salmon method, which is as easy as this: crank your oven up to 450 and line a rimmed baking sheet with parchment or non-stick foil.

Now nestle your salmon filets on the pan, skin-side down, and if they have one skinny end tuck it underneath (this will keep it from cooking faster than the rest of the salmon and drying out).

Brush the salmon with a little olive oil, sprinkle them with sea salt and pepper and pop them in the oven for 15 minutes.

While the salmon is roasting, make the sauce!

Melt up a little butter in a skillet and add some chopped sweet onion. Stir it around just until the onion is softening up, and then toss in some halved cherry tomatoes and white wine and let it all simmer until the tomatoes start to soften and break down.

Swirl in the teeniest amount of cream. (Things are getting very tasty in your kitchen by now!) Ladle a puddle of that amazing sauce onto each dinner plate.

At this point your salmon will be cooked perfectly, so use your handy fish spatula (trust me, this is one of the best kitchen tools you will ever own, so if you don’t have one you need one!) to slide it off the pan and onto each puddle of sauce.

Spoon the rest of the sauce over the top of the salmon – don’t leave a drop behind! – and if you are feeling extra fancy you can sprinkle some chopped parsley over the whole glorious thing.

Tips For Making Roasted Salmon With Creamy Tomato Sauce!

What is the best kind of salmon to buy?

I know, there are SO many choices! The best kind is wild-caught, and ideally from the Pacific Ocean, although Atlantic wild-caught is the next best choice.

How do I know when salmon is done?

You want it to be cooked but still tender and flaky – I find that 15 minutes in a 450 degree oven is perfect, but if you want to test it, poke a fork into it and see if it flakes easily. If it does, it’s done!

What’s the best kind of white wine to cook salmon with?

I’m not going to fib…I will cook with whatever I happen to have open. But if you have a choice, pinot Grigio and sauvignon blanc are excellent cooking wines.

Do I have to use the heavy cream?

This recipe works out to two tablespoons of cream per serving, so I would go for it! But if you really want to lighten it up, you can swap in half and half…the sauce will be a little lighter in consistency.

And there you have it…a dinner party level salmon supper in less time than it takes to set the table!

Salmon, you never let me down!

OTHER ROASTED SALMON RECIPES THAT WE LOVE TO COOK UP!

Mustard Lime Roasted Salmon. Spicy, citrus-y, yummy!
Roasted Salmon Grain Bowls. We love this one for its hearty, colorful flavorful-ness!
Brown Sugar Salmon. Sweet and savory and yes, we’ll take a little caviar on top of ours!

Roasted Salmon with Creamy Tomato Sauce

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 2 1x
Category: Dinner
Method: Oven, Stovetop
Cuisine: American

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Description

This speedy recipe for roasted salmon with creamy tomato sauce is delicious, nutritious and dinner party worthy! Just don’t tell them it took you only 30 minutes to whip up.

Ingredients

2 boneless six ounce salmon filets
1 tablespoon olive oil
2 tablespoons butter
½ sweet onion, peeled and chopped
1 cup cherry tomatoes, halved
¼ cup white wine
¼ cup heavy cream
Chopped fresh parsley for garnish

Instructions

Preheat oven to 450 and line a rimmed baking sheet with parchment paper or nonstick foil.
Place the salmon filets skin side down on the baking sheet, and if they have one thin end, tuck it underneath. Brush the salmon filets with olive oil and sprinkle lightly with salt and pepper. Pop them in the oven to roast for 15 minutes.
While the salmon is roasting, prepare the sauce: put the butter in a medium sized skillet over medium high heat. When it is melted, add the onion and sauté for about 3 minutes or until the onion starts to soften.
Add the tomatoes and wine and simmer until the tomatoes just start to break down, another 3-5 minutes or so. Stir in the cream.
Ladle a puddle of sauce on each plate, place a salmon filet on top and ladle more sauce over the top. Sprinkle on some parsley and serve!

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!