Salmon with Olive Oil and Tomatoes

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Salmon with olive oil and tomatoes. Hello everyone! I am back.  After what feels an extended vacation away from my kitchen, I am back.

For the past few weeks we have been so busy that dinner was always on the run, or out. I have to say, although I like the fact that I did not have to clean the kitchen, I got tired of eating out. It is easier for me to select a dinner menu for my family, than select a dinner from a menu.

Tonight a light salmon with an easy and most of all delicious sauce over it. Fresh tomatoes cooked with shallots and heavy cream, probably the best combination on my book.  First of all, remove all the seeds from the tomatoes as a result your sauce will be more dense and flavorful.  And since all the seeds contain most of the acidity, therefore the removal will not require too much seasoning to balance the dish. A chiffonade of basil ties all the flavors together well.

Finishing the salmon rather than on the stove top, as a result your fish will be tender.

Ice cream for dessert is always a welcome in my family.  Affogato for me…..

Giangi's Kitchen Signature


Nutrition Facts
Salmon with Olive Oil and Tomatoes
Amount Per Serving
Calories 144 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 23mg 8%
Sodium 25mg 1%
Potassium 499mg 14%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 3g
Protein 9g 18%
Vitamin A 20.8%
Vitamin C 20.4%
Calcium 1.7%
Iron 3.7%
* Percent Daily Values are based on a 2000 calorie diet.
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Salmon with Olive Oil and Tomatoes

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 2 tablespoons extra virgin olive oil
  • 4 finely minced shallots
  • 4 medium peeled, cored, seeded and chopped tomatoes
  • 1/2 cup crème fraiche
  • 4 6 ounces skinless salmon fillets
  • fresh basil


  1. Heat 1 tablespoon of oil in a small skillet over high heat. When the oil is hot but not smoking, add the shallots and sauté until soft, but not browned, 2 to 3 minutes.

  2. Add the tomatoes and continue cooking until much of the liquid is gone, about 10 minutes. Reduce the heat to low and add the crème Fraiche. Season with salt and pepper. Warm the crème through and set aside.

  3. Preheat the oven to 325ᵒ

  4. Brush the salmon with the remaining olive oil all over. Preheat a 12 inch dry skillet over medium heat. Add the salmon and cook the salmon for 2 minutes. Season with salt. Turn the salmon over and cook for 2 more minutes. Season again with salt.

  5. Place the skillet in the oven and bake until the salmon is opaque through, about 5 minutes more.

  6. To serve, mince the basil and stir into the sauce. Spoon several tablespoons of sauce in the center of a warmed dinner plate and place the salmon on top of the sauce. Serve warm immediately.


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