Salmon with olive oil and tomatoes. Hello everyone! I am back. 

After what feels like 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 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 a dinner from a menu.

Salmon with Olive Oil and Tomatoes

Tonight a light salmon with an easy and delicious sauce over it.

Fresh tomatoes cooked with shallots and heavy cream are 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, the removal will not require too much seasoning to balance the dish. A chiffonade of basil ties all the flavors together nicely.

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

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

If you enjoy this delicious Salmon with Olive Oil and Tomatoes recipe, look at my other recipes.

Vegetables Chicken Soup – Giangi’s Style

Veal Chops With Capers and Cornichons

Entrecote A La Bordelaise – A French Tradition

Veal Chops With Truffle Sauce – A Perfect Pairing

Mango Key Lime Marinated Salmon


Salmon with Olive Oil and Tomatoes

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salmon with olive oil and tomatoes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4


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


  • 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.
  • 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.
  • Preheat the oven to 325ᵒ
  • 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.
  • Place the skillet in the oven and bake until the salmon is opaque through, about 5 minutes more.
  • 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.


Calories: 144kcal | Carbohydrates: 4g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 25mg | Potassium: 499mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1040IU | Vitamin C: 16.8mg | Calcium: 17mg | Iron: 0.7mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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