Balsamic salmon and tomato bake

Published on 13 Jun 2025 | In Italian | By Dinna |

- Prep Time
- 00:05 Minutes
- Cook Time
- 00:20 Minutes
- Difficulty Level

Background

This balsamic salmon and tomato bake is super easy to make, perfect for a laid back supper or lunch. I made this dish, using Italian pomodorino tomatoes on the vine, which are small, sweet cherry tomatoes – but you can use similar ones, if you don’t have it. Serve it with pasta, gnocchi or boiled potatoes.

Recipe Rating

(4 /5)
(0 Rating)

Combination, Dairy Free, Diabetic, Egg Free, Gluten Free, Healthy, Low Calorie, Low Carb, Low Cholestrol, Low Fat, Low GI, Nut Free, Semi-vegetarian

The Recipe

Ingredients

2 Tbsp olive oil
1 onion
1 Tbsp capers
1 celery stick, chopped
3 tomato on the vine
1 tsp Italian mixed herbs
3 Tbsp balsamic vinegar
4 salmon fillets
Pinches of black cumin seeds
2 handful of wild rocket leaves
Chopped Parsley
Salt and pepper

Instructions

1. Chop the onion and celery.
2. Heat half of the oil the oil and gently sauté the onion and celery for 5 minutes, then add the capers and cook for another minute.
3. Add the tomatoes, then scatter the herbs on top. Drizzle with half of the balsamic vinegar.
4. Put a lid on and sauté for another 5 minutes or so, until the tomatoes are tender and start bursting.
5. Place the salmon fillets on top. Season with salt & pepper, then drizzle the fish with the remaining oil and balsamic. Sprinkle the black cumin seeds on top.
6. Put the lid on and steam for 5-8 minutes over low heat.
7. Scatter the rocket leaves on two or four plates then put the tomatoes and salmon steaks on top. Drizzle with the jus.
8. Serve with chopped parsley.