New This Month

Slow-Baked Salmon and Cherry Tomatoes

Cooking the salmon at a low heat makes for tender meat and a vibrant hue. Set off the fish's decadence with a little basil and a burst of tangy-sweet tomatoes.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, May 2016


  • 3 tablespoons extra-virgin olive oil
  • 12 ounces cherry tomatoes, halved
  • 1 clove garlic, smashed
  • 2 sprigs fresh basil
  • Coarse salt and freshly ground pepper
  • 4 skin-on wild-salmon fillets (each 6 ounces and 1 inch thick)


  1. Preheat oven to 350 degrees. In a 9-by-13-inch baking dish, toss together oil, tomatoes, garlic, and 4 basil leaves. Season with salt. Bake until tomatoes are just wilted, about 20 minutes. Remove from oven and reduce heat to 275 degrees.

  2. Season salmon with salt and pepper; place, skin-side down, in dish with tomatoes. Spoon pan juices over fish and bake until just cooked through and a thermometer inserted into thickest part registers 120 degrees, about 15 minutes. Serve, sprinkled with remaining basil leaves.


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