This baked salmon with tomato salsa is one of those recipes you want to keep in your back pocket for a nutritious meal that's ready in 30 minutes. It's covered in a sweet and smoky rub and served with juicy roast tomato salsa. All you need now is a fork!
Ingredients
4cupscherry tomatoes, divided
5 tablespoonsminced onion, divided
3teaspoonsolive oil, divided
1teaspoonsea salt
2tablespoonscoconut sugar
1tablespoonSpanish paprika
1teaspoonfresh thyme, finely minced
¼ teaspooncayenne powder
4piecessalmon
2tablespoonsbasil leaves, thinly sliced
2tablespoonsfresh tarragon, chopped
The Salad
2tablespoonsapple cider vinegar
1tablespoonhoney
1teaspoonbalsamic vinegar
½ teaspoondijon mustard
3tablespoonsolive oil
Sea salt and pepper, to taste
8cupslettuce leaves
Instructions
Preheat your oven to 425 degrees Fahrenheit. Line a baking tray with parchment paper. Put 3 cups of the cherry tomatoes and 4 tablespoons of the onion in a small baking dish. Drizzle the top with 1 teaspoon of olive oil and sprinkle ½ teaspoon of sea salt over the top. Put the tomatoes into the oven (don't wait for it to heat up) and let them roast for 20 minutes. Quarter the remaining cherry tomatoes and set them aside.
While the tomatoes are roasting make the salad dressing. In a medium-sized bowl, whisk the apple cider vinegar, honey, balsamic, and dijon mustard. Slowly whisk in the olive oil. Season to taste with sea salt and pepper.
2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon balsamic vinegar, ½ teaspoon dijon mustard, 3 tablespoons olive oil, Sea salt and pepper
Make the rub by mixing the coconut sugar, Spanish paprika, thyme, and cayenne powder in a small bowl.
Place the salmon on the prepared baking tray and sprinkle the rub evenly over top of each piece. Drizzle the tops with the remaining 2 teaspoons of olive oil.
4 pieces salmon, 3 teaspoons olive oil
When the tomatoes are finished roasting, remove them from the oven. Put the salmon in the oven and let it roast for 8 minutes, or until it has reached an internal temperature of 140 degrees Fahrenheit and flakes easily with a fork.
Add the remaining cup of quartered cherry tomatoes, the remaining tablespoon of onion, basil, and tarragon to the roast tomatoes and mix together well.