Having a great sushi place 3 blocks away means I don’t cook fish at home very often. When I do cook fish, though, I almost always slow roast it. It’s my favorite method, and I love creating new flavor combinations for each season. This Salmon with Tomatoes, Olives, & Artichokes is my new favorite combo for summer.
Salmon with Tomatoes Olives & Artichokes is SO summery I can’t even handle it.
The method for this couldn’t be simpler; Place the salmon on a sheet pan, toss together some roughly chopped ingredients, and plop on top of the salmon. If you’ve made my Slow Roasted Salmon with Citrus & Chiles, you know the drill!
If you’re not familiar with slow roasting fish, you might find that it’s your new favorite way to cook it. The chances of overcooking are greatly reduced and you don’t have to deal with your house smelling like a fish fry like you do when searing it in a hot pan.
Slow roasting is especially great for wild fish, which tends to be leaner and therefore quicker to dry out when cooked at higher temps. If you’re using a fattier type of salmon, the cook time might be a little longer, so just keep an eye on it if it’s not done after the recommended cooking time below.
I absolutely love the combination of salmon with tomatoes, olives, and artichokes, but this recipe can easily be adapted to your preferences or what you have available.
This recipe was inspired by the heaps of farmers market tomatoes on my counter. It’s definitely best with in-season tomatoes! I used a combination of early girl and heirloom.
Printsalmon with tomatoes, artichokes & olives
The simplest, summeriest salmon!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
Ingredients
- 1/4 cup extra virgin olive oil, (plus a bit more for the pan)
- 1 – 1 1/2 pounds wild salmon ((I used sockeye))
- 1 teaspoon salt, (plus a good pinch)
- freshly ground black pepper
- 3/4 pound tomatoes, (diced (about 1 1/2 cups))
- 1/2 cup Kalamata olives, (sliced)
- 1/2 cup marinated artichoke hearts, (chopped (use grilled marinated ones if you can find them))
- 1/3 cup very thinly sliced red onion or shallot
- 2 tablespoons balsamic vinegar
- 10–12 leaves fresh basil, (chiffonade (rolled up and thinly sliced))
Instructions
- Preheat the oven to 275ºF and line a rimmed baking sheet with parchment paper. Drizzle with a little bit of olive oil.
- Place the salmon on the prepared baking sheet and season with a big pinch of salt and a few turns of black pepper
- In a medium bowl, gently toss the diced tomatoes, olives, red onion, 1/4 cup olive oil, vinegar, the teaspoon of salt and a little pepper. Arrange on top of the salmon and roast for 25-30 minutes, or until the salmon is just barely cooked through. (see note)
- Transfer the salmon to a serving platter. Garnish with fresh basil.
Notes
Cook time may vary depending on the type of salmon you’re using; wild salmon cooks faster than farmed because it tends to be leaner. Ditto for sockeye vs King. If your salmon isn’t cooked after 25 minutes, just check it every few minutes until it is. You want it to just barely flake with a fork, and the texture will be more tender than you might be used to if you haven’t slow roasted fish before.
https://www.patreon.com/creator-home salmon with tomatoes slow roasted salmon sheet pan salmon
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Pamela says
I’ve already started prep to make this today. It looks and sounds great. I’m curious about the artichoke hearts. They aren’t mentioned in the preparation steps. Are they mixed with the other ingredients to top the salmon before baking?
zenbelly says
Hi Pamela! Yes sorry! It all gets mixed together. Thanks for catching that, I will edit.
Pamela says
Thanks so much. I’ve cooked a whole lot of salmon, but this is a first time for me using the slow-roasted method. It’s in the oven, now.
zenbelly says
I hope you love it!
Sarah says
This looks absolutely beautiful! So simple and elegant. I love slow roasting salmon. This is for dinner tonight, I just picked three tomatoes from the patio, YUM!
zenbelly says
It will be extra good with those fresh picked tomatoes! I hope you love it.
Dina says
By FAR my favourite Simone recipe. I mean, it’s hard to choose, but this one is off the charts. I have shared the link to it with people and I have made the dish for people and there has not been one person who has not raved about it! And I still can’t get over how delicious it is every time and how many times i come back to it.
I love how easy it is, fast, very little prep time, and delivers a flavour punch!
I have made it with trout, I have made it with sherry vinegar, I have made it with plain marinated (not roasted artichokes)… since I make it so often, I know it by heart, and once in a rush, I forgot the onions. Only the next day eating leftovers, did I realize I forgot the onions! But I couldn’t tell! It is still so awesome!
Make sure you have olives and artichokes at home on the reg, cause I swear, you will be making it more than once! <3
Jenna says
Simone, just reading the recipe is making my mouth WATER Curious–do you ever grill your fish? I’m wondering if there would be a good way to do this on the grill. Growing up, my mom actually almost always cooked our salmon on the grill–and did a similar tomato and olive topping for it! Anywho, so excited to try this regardless of cooking method!!! Thanks for sharing your gifts with us ❤️
zenbelly says
Hi Jenna! I rarely grill fish just because I’m lazy about grilling in general. But this mix of ingredients would be amazing on grilled salmon if that’s how you prefer to make it! I would just put the tomato mixture uncooked on the grilled fish- it should be a really nice contrast.
JM Hyatt says
Hi! I’m prepping now… would you recommend adding a red, yellow, or orange bell pepper?
dee says
Absolutely fantastic! Made it twice now, first time it needed a lot more time at 275ºF, second time at 350ºF was perfect! So easy and so flavorful!