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    Home > Main Dishes Seafood > Roasted Tomato Basil Salmon with Parmesan

    Roasted Tomato Basil Salmon with Parmesan

    Published: Sep 7, 2013 · Modified: Aug 25, 2021 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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.

    Salmon fillets topped with fresh tomatoes and parmesan served with toasted okra and steamed broccoli

    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.

    Salmon fillets topped with fresh basil leaves and placed on a sheet pan fitted with a wire grate.

    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.

    Salmon fillets topped with fresh basil leaves and sliced garden tomatoes, on a sheet pan fitted with a wire grate.

    Next, add fresh slices of tomato on top of the basil leaves.

    Salmon fillets topped with basil leaves, sliced garden tomatoes and grated parmesan cheese.

    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.

    Roasted salmon fillets topped with basil leaves, sliced tomatoes and parmesan cheese. Served with broccoli, okra and yellow bell pepper

    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.

    Salmon fillets topped with fresh tomatoes and parmesan served with toasted okra and steamed broccoli

    Roasted Tomato Basil Parmesan Salmon

    A quick easy healthy Summer meal using fresh tomatoes and basil.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course Seafood
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 2
    Calories: 52kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 Salmon Fillets about 1/2 pound each
    • 1 fresh tomato thin sliced
    • 6 basil leaves
    • 4 tablespoons Parmesan Cheese grated
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    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

    Calories: 52kcal | Carbohydrates: 3g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 164mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 654IU | Vitamin C: 8mg | Calcium: 125mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Tomato Basil Salmon with Parmesan …It’s What’s for Salmon Saturday.

    More Seafood Recipes

    • Velvety Saffron Cream Sauce
    • Rustic Roasted Red Pepper Coulis
    • Refreshing Halibut Ceviche Veracruz
    • Creme Fraiche Pasta Sauce With Gremolata

    Reader Interactions

    Comments

    1. Abbe@This is How I Cook says

      September 05, 2019 at 11:33 pm

      5 stars
      Love simple salmon recipes. I’ll add this to “ones to try”. Sounds great Lea Ann.

      Reply
    2. Simply Sweet Justice says

      September 11, 2013 at 8:19 pm

      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. 🙂

      Reply
      • Lea Ann says

        September 14, 2013 at 9:28 am

        I have a supply of that Copper River salmon in my freezer also! Isn’t it wonderful?

        Reply
    3. Chris says

      September 10, 2013 at 6:54 pm

      That chicken fried steak……oh my. I just ate but I could make room for some of that.

      Reply
      • Lea Ann says

        September 14, 2013 at 9:31 am

        It’s been years since I’ve made it. I’ll be doing that one soon.

        Reply
    4. Jenn says

      September 10, 2013 at 6:27 am

      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!!!!

      Reply
      • Lea Ann says

        September 14, 2013 at 9:32 am

        Thanks Jenn.

        Reply
    5. Vickie says

      September 08, 2013 at 8:43 am

      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. 😉

      Reply
    6. Holly says

      September 07, 2013 at 5:30 pm

      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!!

      Reply
      • Lea Ann says

        September 08, 2013 at 6:57 am

        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.

        Reply
    7. Happy Valley Chow says

      September 07, 2013 at 1:29 pm

      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

      Reply
      • Lea Ann says

        September 08, 2013 at 6:57 am

        Thanks Eric.

        Reply
    8. Sam @ My Carolina Kitchen says

      September 07, 2013 at 11:54 am

      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

      Reply
      • Lea Ann says

        September 08, 2013 at 6:58 am

        I can’t even tell you the last time I had Chicken Fried Steak. It sure tasted good.

        Reply
    9. Roz says

      September 07, 2013 at 11:54 am

      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

      Reply
      • Lea Ann says

        September 08, 2013 at 6:58 am

        Thanks for the pin Roz. Always appreciate that.

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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