Salmon with Tomato Sauce
This speedy recipe for roasted salmon with tomato sauce is delicious, creamy and dinner party worthy! Just don’t tell them it took you only 30 minutes to whip up.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Oven, Stovetop
- Cuisine: American
Ingredients
Scale
- 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
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- Salmon: You want boneless salmon fillets, about four to six ounces per person, which is pretty readily available at the seafood counter of your supermarket.
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- Cherry Tomatoes: We love how handy and tasty these little guys are for this sauce, but in tomato season you can also use full size tomatoes cut into bite-sized chunks.
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- Cream: Yes, you can use light cream instead of heavy cream, but the sauce won’t be as, well, creamy. There’s only two tablespoons of cream per serving, so I say go for it!