Tender, flaky salmon roasted with juicy cherry tomatoes, fresh herbs, lemon, and a rich garlic-butter drizzle. This easy one-pan dinner comes together quickly with minimal cleanup and plenty of fresh Mediterranean-inspired flavor.
Recipe Details
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Servings: 4
Oven: 400°F (200°C)
Ingredients
For the Salmon & Tomatoes
4 salmon fillets, about 5–6 oz (140–170 g) each
2 cups cherry tomatoes
1 tbsp olive oil
1 lemon, thinly sliced
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
½ tsp paprika
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
For the Garlic Butter Drizzle
3 tbsp unsalted butter, melted
2 cloves garlic, finely minced
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp chopped fresh parsley
Pinch of salt
Pinch of black pepper
Optional Garnish
Extra fresh dill
Fresh parsley
Lemon wedges
A pinch of red pepper flakes
Instructions
- Preheat the oven
Preheat your oven to 400°F (200°C).
Line a large sheet pan with parchment paper or lightly grease it with olive oil.
- Prepare the tomatoes
Place the cherry tomatoes on the sheet pan.
Drizzle with olive oil and season with a little salt, pepper, oregano, and thyme. Toss to coat.
Roast the tomatoes for 5–7 minutes before adding the salmon. This gives them a head start and allows them to become juicy and slightly blistered.
- Season the salmon
Pat the salmon fillets dry with paper towels.
Arrange them skin-side down on the sheet pan among the tomatoes.
Season with garlic, oregano, thyme, paprika, salt, and black pepper.
Place a few lemon slices over each salmon fillet.
- Make the garlic butter
In a small bowl, combine:
Melted butter
Minced garlic
Lemon juice
Lemon zest
Fresh parsley
Salt
Black pepper
Stir well.
- Add the garlic butter
Spoon about half of the garlic butter mixture over the salmon.
Drizzle a little over the tomatoes as well.
- Roast
Return the pan to the oven and roast for approximately 10–15 minutes, depending on the thickness of the salmon.
The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C) for fully cooked salmon.
Avoid overcooking, as salmon can dry out quickly.
- Finish
Remove the pan from the oven.
Drizzle the remaining garlic butter over the salmon and roasted tomatoes.
Sprinkle generously with fresh parsley and dill.
Add fresh lemon juice just before serving.
- Serve
Serve immediately with the roasted cherry tomatoes and pan juices spooned over the salmon.
For a complete meal, pair with roasted asparagus, green beans, zucchini, a simple salad, or cauliflower rice.
Nut Information & Allergen Details
Peanuts: None.
Tree nuts: None.
Almonds: None.
Walnuts: None.
Pecans: None.
Cashews: None.
Pistachios: None.
Hazelnuts: None.
Macadamia nuts: None.
Nut oils: None required.
Nuts required: No.
Dairy: Contains butter.
Fish: Contains salmon.
Gluten: Naturally gluten-free, assuming all packaged ingredients are gluten-free.
Eggs: None.
Soy: None typically present.
Nut-free note: This recipe contains no nuts, but if preparing it for someone with a severe allergy, check packaged ingredients for possible cross-contact.
Dairy-Free Option
Replace the butter with a good-quality dairy-free butter or additional extra-virgin olive oil.
Approximate Nutrition
Per serving:
Calories: 430
Protein: 39 g
Carbohydrates: 9 g
Fat: 27 g
Fiber: 2 g
Sugar: 5 g
Sodium: 480 mg
Nutrition is approximate and will vary according to salmon size and the exact ingredients used.
Tips for Perfect Salmon
Pat the salmon dry before seasoning for better roasting.
Keep the fillets similar in size so they finish cooking at approximately the same time.
Don’t overcrowd the pan; give the tomatoes room to roast.
For extra-browned tomatoes, use the broiler for the final 1–2 minutes.
Fresh lemon juice added at the end gives the dish a brighter flavor.
If your salmon fillets are particularly thick, allow a few additional minutes of cooking time.
Easy Variations
Spicy Lemon Salmon
Add ½ tsp red pepper flakes or a pinch of cayenne to the garlic butter.
Mediterranean Salmon
Add Kalamata olives, thinly sliced red onion, and a sprinkle of feta after roasting.
Salmon & Vegetables
Add asparagus, zucchini, broccoli, or green beans to the sheet pan.
Extra Garlic
Increase the garlic to 5–6 cloves for a stronger garlic flavor.
Lemon-Dill Salmon
Use extra fresh dill and lemon zest for a lighter, more citrus-forward version.
Q&A
Q: Can I use frozen salmon?
Yes, but thaw it completely and pat it very dry before cooking for the best texture.
Q: Can I use salmon with the skin on?
Absolutely. Place it skin-side down on the baking sheet. The skin helps protect the salmon from direct heat.
Q: How do I know when the salmon is done?
The salmon should flake easily with a fork and reach 145°F (63°C) in the thickest part for fully cooked salmon.
Q: Why is my salmon dry?
It may have been cooked too long. Salmon cooks relatively quickly, so begin checking the thickest fillet around the 10-minute mark.
Q: Can I use another fish?
Yes. Cod, halibut, trout, or another firm fish can work. Cooking time will vary depending on thickness.
Q: Can I use grape tomatoes instead of cherry tomatoes?
Yes. They work perfectly and roast in a similar way.
Q: Can I make this without butter?
Yes. Replace the butter with olive oil for a dairy-free version.
Q: Can I prepare this ahead of time?
You can prepare the garlic-herb mixture and season the salmon several hours ahead. Keep everything refrigerated until ready to cook.
Q: How long do leftovers last?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze leftover salmon?
Yes. Cool it completely, place it in an airtight freezer-safe container, and use within about 2–3 months for best quality.
Q: How should I reheat leftovers?
Reheat gently in a covered skillet or low oven until warmed through. Avoid high heat, which can dry out the salmon.
Q: Is this recipe low-carb?
Yes. The main ingredients are naturally low in carbohydrates, making this a suitable option for a low-carb meal.
Q: What can I serve with it?
Try roasted asparagus, green beans, zucchini, cauliflower rice, quinoa, rice, or a crisp cucumber salad.
Q: Can I make this in an air fryer?
Yes. Salmon can generally be air-fried at around 375°F (190°C) until cooked through, while the tomatoes can be roasted alongside if your basket has enough room. Cooking time depends on the thickness of the fillets.
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