Ingredients
- 4 medium ripe tomatoes, stem ends removed
- 2 tablespoons olive oil
- 1/2 white onion, diced
- 3 garlic cloves, minced
- 1 teaspoon kosher salt, divided
- 1 to 1 1/2 pounds salmon fillets
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 cup pistachio pesto or basil pesto
- Optional: pinch of red pepper flakes
- Optional: baby spinach or arugula
Instructions
- Heat a large oven-safe skillet over medium heat and add olive oil.
- Place tomatoes cut-side down in the skillet and add diced onion to the center.
- Cover and cook for 6 to 8 minutes until tomatoes soften and skins loosen.
- Carefully peel and discard the tomato skins.
- Add minced garlic and cook for 1 minute until fragrant.
- Mash the tomatoes directly in the skillet to create a chunky sauce.
- Stir in 1/4 teaspoon salt and simmer for about 3 minutes until slightly thickened.
- Pat salmon fillets dry and season with remaining salt, smoked paprika, and onion powder.
- Nestle salmon into the tomato sauce so they are partially covered.
- Transfer the skillet to a preheated 400°F oven and bake for 10 to 15 minutes until salmon flakes easily.
- Spoon sauce over the salmon and top each portion with pesto before serving.
Notes
- Use ripe vine or heirloom tomatoes for the best flavor and texture.
- Frozen salmon should be fully thawed before cooking.
- Spinach or arugula can be added for extra greens.
- Store leftovers in the refrigerator for up to 2 days.
- Reheat gently on the stovetop to keep salmon moist.
- Different pesto varieties like basil, kale, or arugula all work well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet and Baked
- Cuisine: Mediterranean-Inspired
- Diet: Low Calorie
Nutrition
- Serving Size: 1 salmon portion
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 85mg
