Tomato Basil Salmon with Parmesan Cheese. Roasted Salmon is a perfect platform for a flavorful juicy ripe Summer tomatoes, fresh leaves of basil and salty savory Parmesan cheese.
For this week’s Salmon Saturday, wild caught Sockeye Salmon filets from our freezer stash became a platform for using up some of our garden produce.
My lush basil plants on the back patio are starting to wane, I guess you can’t blame them. After a long and successful Summer of providing me with ribbons of flavorful leaves for entrees and several batches of homemade pesto, they’re not happy right now with our unseasonal and record breaking high temperatures. They’re a little long in the tooth.
My tomato plants from my community garden plot have covered my cabinet tops with perfect orange and red fruit. A perfect excuse to make a fresh dinner with vegetables from my garden.
How to Make Roasted Tomato Basil Salmon
First let me begin this little tutorial with this statement. This is an incredibly easy way to bake salmon in the oven adding fresh flavor with garden produce.
Start by placing salmon skin side down on a sheet pan. I like using my elevated grate, but not necessary. Salt and pepper then arrange fresh basil leaves on top of the filet.
Next, add fresh slices of tomato on top of the basil leaves.
Then liberally sprinkle on some fresh grated Parmesan cheese and this fresh salmon dinner is ready for the oven.
If you’ve followed my blog for any time, you know that my go-to method of roasting salmon is a 400 degree oven for 20-ish minutes. It comes out perfect every time, and depending on the size of the fillets 20 – 22 minutes usually does the trick. Just use a fork to press on the fillets. If they start to spread apart, the salmon is cooked.
Using this method to bake salmon in the oven produces a flaky and buttery piece of seafood. The basil is warm and fragrant and the tomatoes juicy and sweet. The Parmesan slightly browns adding a salty finish to the meal.
I sided the roasted salmon with some toasted sliced okra mixed with orange bell pepper onions. I sauteed the vegetables in a mixture of olive oil and butter and when starting to brown, sprinkled them with yellow corn meal. Once the corn meal was toasted the side dish is complete. Don’t forget to sprinkle on a little sweet smoked paprika. This is our favorite way to cook fresh okra, as we shy away from the heavy battered version.
Recipe for Oven Roasted Tomato Basil Salmon with Parmesan Cheese
I hope you give this recipe for Tomato Basil Salmon a try. It’s a great way to use up those Summer tomatoes. And it’s such an easy oven baked salmon recipe. And if you do give it a try, please come back and give the recipe a star rating.
And if you have a favorite baked salmon recipe, let me know, I’d love to give it a try.
More Oven Baked Salmon Recipes
- Peach Jam Glazed Salmon
- Lemon Lime Salmon with Lemon Butter
- Maple Mustard Glazed Oven Roasted Salmon
- Mirin Glazed Roasted Salmon Recipe
- Oven Roasted Salmon with Caper Sauce
And if you’re looking for more seafood recipes, don’t miss my Seafood category. And my most popular seafood recipe, Heavenly Halibut, a great recipe for broiled halibut fillets.
Roasted Tomato Basil Parmesan Salmon
Ingredients
- 2 Salmon Fillets about 1/2 pound each
- 1 fresh tomato thin sliced
- 6 basil leaves
- 4 tablespoons Parmesan Cheese grated
Instructions
- Preheat oven to 400 degrees. Season salmon with salt and pepper to taste. Top with basil leaves and slices fresh tomatoes. Sprinkle generously with grated parmesan cheese.
- Roast in oven 15 – 20 minutes or until salmon is flaky. Serve immediately.
Nutrition
Tomato Basil Salmon with Parmesan …It’s What’s for Salmon Saturday.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Love simple salmon recipes. I’ll add this to “ones to try”. Sounds great Lea Ann.
Tomato Basil Parmesan Salmon sounds like a perfect way to showcase those flavorful tomatoes and sweet basil! I will give this a try on some of the Copper River salmon in my freezer. 🙂
I have a supply of that Copper River salmon in my freezer also! Isn’t it wonderful?
That chicken fried steak……oh my. I just ate but I could make room for some of that.
It’s been years since I’ve made it. I’ll be doing that one soon.
Love the simple, yet elegant way of making the salmon… I think my basil plan is just calling to be used that way!!!
Sounds like you had a fun little adventure too…. and the food looks amazing!!!!
Thanks Jenn.
So much to comment on! That salmon looks delicious and I am always happy to see more garden bounty recipes … is there anything better than counters full of fresh veggies in the summer? And that birding adventure sounds like so much fun. I loved that you left “in such a toot” and will be using that. 😉
I have so much more to explore here in CO and really enjoyed learning about Jackson State Park. Glad you had a nice meal on your way home and now a healthy salmon dish to keep your weekend going– enjoy!!
Holly, Jackson State Park is not a great place to visit. It’s popular with anglers, barren, not a lot of trees… its actually pretty cruddy. But yes, there are a lot of places to explore nicer than that. 🙂 Thanks for stopping by and always enjoy your comments.
Wow that looks incredible, fantastic recipe! I love salmon, unfortunately my wife doesn’t like fish. I’ll definitely give this a try soon!
Happy Blogging!
Happy Valley Chow
Thanks Eric.
Love the tomatoes on the salmon Lea Ann. Very colorful and tasty. Ah, chicken fried steak. It’s been a long, long time. Funny, the only time we’ve been out west we went to a diner for breakfast and that’s what I had. Didn’t need to eat for the rest of the day, but it sure was good.
Sam
I can’t even tell you the last time I had Chicken Fried Steak. It sure tasted good.
Sounds like you’re having a great trip Lea Ann. The salmon sounds not only delicious, but also so healthy. Salmon and redfish are my absolute, hands-down favorite fish. Thanks for sharing this recipe . . . just pinned it!
xo
Roz
Thanks for the pin Roz. Always appreciate that.