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Roasted Salmon with Tomatoes

Dinner
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Summer has its way of beckoning you out of your apartment and the comforts of your schedule and into a slippery slope of weeknight cocktails, late night bar snacks, and missed workouts. The weather has been particularly glorious, which is even more of an excuse to try that patio restaurant for a beer.

Despite how much fun I’ve been having, my kitchen misses me, my stomach misses “clean” food, and Bitches Who Brunch misses my recipes. I decided to take some control in August as life winds down a bit more than its action-packed predecessors, and with that, I committed to my first recipe in ages.

Roasted Salmon

The title sounds straightforward, but don’t mistake this meal for something ordinary. This roasted salmon recipe is a go-to dish in my family for its simplicity and lack of ingredients. It is one of the few dishes you can whip out of nothing and have on the table in 30 minutes.

Despite the easy prep, the flavor is so rich that one would assume it’s been marinating for a day. The peak of tomato season does wonders to this dish, so make sure you are overzealous in your tomato portion. The combination of soy, dijon, and tomato may sound odd, but you’re just going to have to trust me.

Roasted Salmon


Roasted Salmon with Tomatoes, Soy, and Dijon

Ingredients

  • 4 (6-ounce) salmon fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups chopped seeded peeled tomato
  • 2 teaspoons low-sodium soy sauce
  • 2 1/2 teaspoons coarsely chopped fresh tarragon (note- I have such a hard time finding tarragon in the store so I generally don’t include this. It’s a nice to have)
  • 2 teaspoons Dijon mustard

Instructions

  1. Preheat oven to 425 degrees.
  2. Sprinkle salmon fillets with salt and pepper.
  3. Place the fillets, skin sides up, in a glass baking dish or small roasting pan.
  4. Spoon chopped tomato around fillets, and drizzle fillets with soy sauce.
  5. Bake the fillets at 425° for 12 minutes or until fish flakes easily when tested with a fork.
  6. Remove skin from fillets, and discard skin.
  7. Remove fillets from pan, and keep warm.
  8. Add the chopped tarragon and mustard to tomato, stirring well.
  9. Spoon tomato mixture over fillets.

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