Lemon-Oregano-Salmon-with-Roasted-TomatoesInfused with the flavors of lemonoregano oil and slow-roasted cherry tomatoes, Salmon with TomatoConfit is  a delicious dinner .

Yield :



  • prep time:20 MIN


  • cook time:20 MIN

Ingredients :

  • Two 5-ounce portions of fresh salmon, rinsed and patted dry
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon finely chopped fresh oregano
  • 1 teaspoon dijon mustard
  • 1 large clove garlic, minced (about 1/2 teaspoon)
  • salt and pepper


  • 3 medium ripe tomatoes (I like Campari), sliced thinly- about 1/4-inch
  • 1 tablespoon extra-virgin olive oil
  • salt and pepper


  • oregano sprigs to garnish, optional

Preparation :

  • 1. Preheat the oven to 400 degrees F.


  • 2. Marinate the salmon: Set the salmon filets in a small, shallow, greased dish- skin side down. In a small bowl, whisk together the oil, lemon, oregano, mustard, and garlic. Drizzle the marinade over the salmon. Sprinkle with salt and pepper. Set the salmon aside to marinate (room temp is fine- as long as it isn’t super warm in your house).


  • 3. Roast the tomatoes: Lay the tomato slices onto a greased, rimmed pan. Brush with olive oil and sprinkle with salt and pepper. Place the tomatoes in the oven and set the timer for 10 minutes. Check on the tomatoes and make sure they are not roasting too quickly- they’ll start to shrivel up and will appear dark on the edges- the juices may burn around the sides. If they appear to be just as roasted as they can get before burning, go ahead and take them out and let them cool. Otherwise, keep them in the oven and add the dish of salmon to the oven too. Continue to keep an eye on the tomatoes until they are sufficiently roasted. The salmon will bake anywhere from 8 to 15 minutes, depending on the thickness of your salmon. It’ll be done when the fish flakes away easily with a fork.


  • 4. Serve each salmon filet accompanied by several roasted tomatoes and oregano sprigs for garnish, if desired.


  • TIPS:


  • *The roasting of the tomatoes will vary from person to person… thickness makes the timing vary for sure. They can go from perfect to burnt quickly, so just keep a close eye.
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