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This Italian Salmon Recipe is full of fresh, delicious flavors. Salmon fillets are roasted in the oven with tomatoes and garlic and finished off with fresh basil. This easy recipe is done in 30 minutes in a few simple steps, for the perfect weeknight meal!
Our family loves cooking seafood for dinner, especially salmon. Salmon has so many health benefits, and it's a regular part of our dinner meal plans.
Not only is the dish easy to put together, but it's light, fresh, and perfect for busy weeknights or when you are entertaining dinner guests. Just like my shrimp fra diavolo!
Serve this Italian salmon recipe with tortellini alla panna, an Italian bread salad, and black cherry ice cream for dessert.
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Ingredient Notes
- Salmon - Frozen or fresh salmon will both work for this Italian salmon recipe. Frozen salmon will need to be fully defrosted beforehand. You can purchase a whole salmon fillet or individual fillets. Cooking times will be longer for a whole fillet and will also depend on the thickness of your salmon fillet. Wild salmon is leaner and can be a rich source of minerals and vitamins, so that is always my preference. It isn't as easily found at the grocery store and can be more expensive. Farm-raised salmon that is responsibly sourced is my second choice.
- Tomatoes - Either grape or cherry tomatoes will work. You can also use on-the-vine tomatoes and cut them up into smaller pieces so they roast evenly.
- Basil - Fresh basil leaves work best as a finishing herb to this seafood dish. If you are unable to get fresh, 1 Tablespoon of dried basil or Italian seasoning may be used. Sprinkle the dried herbs on the salmon before roasting so they have time to release their flavor.
Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide.
Substitutions and Variations
- Spicy - Sprinkle a pinch or two of crushed red pepper flakes on the salmon to spice things up a bit.
- Salad - Serve the salmon and tomatoes on spring greens or fresh spinach as a salad.
- Veggies - Add artichoke hearts, green beans, or broccolini to the sheet pan for extra veggies.
Step-By-Step Instructions
Season - First place salmon filets skin side down on a sheet pan or baking sheet that has been lined with parchment paper or aluminum foil. Place the tomatoes around the fish and then drizzle everything with olive oil and season with salt and pepper.
Bake - Sprinkle salmon and tomatoes with the minced garlic cloves and then roast in a 400˚ oven. Cooking times will be about 15-20 minutes for pre-portioned filets or 20-25 minutes for a larger fillet.
Garnish - Sprinkle the roasted salmon and tomatoes with fresh basil and then serve as a main course or over fresh greens as a salad.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Amanda's Expert Tips
- Don't overcrowd the sheet pan and lay the filets and tomatoes in an even layer so they roast evenly.
- Use a kitchen thermometer to check the internal temperature of the salmon to prevent overcooking. Salmon should be cooked to an internal temperature of 145˚ and should flake when a fork is stuck into it.
Alternative Cooking Methods
- Stovetop - Sear salmon filets in a cast-iron skillet or nonstick skillet in olive oil with the tomatoes and garlic. Cooking times should be about 5-7 minutes on each side for smaller filets or 8-10 minutes for a large fillet. If you don't have a large enough skillet to hold the tomatoes and salmon, then separate skillets can be used for each.
- Grill - This dish can be cooked on the grill. I recommend using grill mats to help make sure the fish doesn't stick to the grates or fall through. Cooking times will be closer to 10-15 minutes for pre-portioned filets and 15-20 minutes for one large filet. Tomatoes can also be roasted in a cast iron skillet.
Make-Ahead and Storage Instructions
This Italian salmon recipe can be prepped earlier in the day on a sheet pan and wrapped in plastic and stored in the refrigerator.
Pull the sheet pan out of the refrigerator while the oven preheats, and then follow the cooking directions as noted above. Cooking times may be slightly longer.
Leftovers of this Italian salmon will keep for 3-5 days in an airtight container in the refrigerator. Reheat in the microwave or in the oven until just heated through.
More Seafood Recipes
If you loved this Italian Salmon Recipe, check out these other tasty seafood recipes that I know you will love too!
- Panko Salmon - A simple dinner made with 10 minutes of prep time and bold tastes and textures!
- Pan Seared Scallops - An elegant protein source that looks and tastes gourmet but takes just 10 minutes to make.
- Shrimp and Scallop Scampi - An easy, family-friendly seafood dish worthy of a restaurant and foolproof.
- Italian Seafood Salad - A traditional dish enjoyed on Christmas Eve for the Feast of the Seven Fishes, but equally as tasty for weeknight meals.
Recipe
Italian Salmon Recipe
Video
Ingredients
- 1 ½ pounds salmon, whole or cut into 6 fillets
- 1 pint grape tomatoes, cut in half
- 3 Tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cloves garlic, minced
- 10-12 large fresh basil leaves, chopped
Instructions
- Preheat oven to 400˚ and line a sheet pan with parchment paper or foil.
- Place salmon fillets on the prepared sheet pan and place halved tomatoes around the salmon.
- Drizzle both the salmon and tomatoes with olive oil and sprinkle them with salt and pepper. Sprinkle the minced garlic over the salmon and tomatoes.
- Roast in the preheated oven until the internal temperature of the salmon reaches 145˚. For pre-portioned salmon filets, the cooking time should be 15-20 minutes and for a whole fillet, 20-25 minutes.
- Sprinkled chopped fresh basil over the salmon and tomatoes and serve on it's own or over greens as a salad.
Notes
-
- Don't overcrowd the sheet pan and lay the filets and tomatoes in an even layer so they roast evenly.
-
- Use a kitchen thermometer to check the internal temperature of the salmon to prevent overcooking.
Substitutions and Variations
-
- Salmon - Frozen or fresh salmon will both work, but froen will need to be fully defrosted beforehand.
-
- Tomatoes - Either grape or cherry tomatoes or on-the-vine tomatoes can be cut up into smaller pieces.
-
- Basil - Fresh basil leaves work best as a finishing herb. 1 Tablespoon of dried basil of Italian seasoning may be used. Sprinkle the dried herbs on the salmon before roasting instead of after.
-
- Spicy - Sprinkle a pinch or two of crushed red pepper flakes.
-
- Veggies - Add artichoke hearts, green beans, or broccolini to the sheet pan.
Alternative Cooking Methods
- Stovetop - Sear salmon filets in a cast iron skillet or nonstick skillet in olive oil with the tomatoes and garlic. Cooking times should be about 5-7 minutes on each side for smaller filets or 8-10 minutes for a large fillet. If you don't have a large enough skillet to hold the tomatoes and salmon, then separate skillets can be used for each.
- Grill - This dish can be cooked on the grill. I recommend using grill mats to help make sure the fish doesn't stick to the grates or fall through. Cooking times will be closer to 10-15 minutes for pre-portioned filets and 15-20 minutes for one large filet. Tomatoes can also be roasted in a cast iron skillet.
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