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.

Why we love this recipe

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.

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.

Did I mention it takes only a half hour from start to finish?

Ingredients you need

Ingredient notes and substitutions

• 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.
• 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.
• 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!

How to make this recipe

STEP 1: 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.

STEP 2: 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!

STEP 3: Melt up a little butter in a skillet and add some chopped sweet onion. Stir it around just until the onion is softening up.

STEP 4: 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.

STEP 5: 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.

Recipe FAQs

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

Want to round out your meal?

We love adding to the veggie part of this salmon supper by adding some whipped cauliflower. You also might want some grilled flatbread to mop up every drop of that dreamy sauce.

And for dessert, we are thinking some upside down peach cake!

Other salmon recipes we love!

Looking for more seafood inspiration? Here is our complete collection of seafood recipes!

Could you leave us a review?

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.

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Salmon with Tomato Sauce

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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.

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

Ingredients

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• 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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Instructions

1. Preheat oven to 450 and line a rimmed baking sheet with parchment paper or nonstick foil.
2. 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.
3. 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.
4. 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.
5. 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

• • 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.

• • 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.

• • 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!