Salmon Provencal

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Here’s a salmon dish made for summer. Fresh tomatoes, fresh chopped herbs, a few shallots, lemon juice, balsamic and olive oil make a perfect sauce to accompany baked salmon fillets.

Salmon Provencal Recipe

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  • Yield: Serves 4.

Ingredients

  • 3 large plum tomatoes, coarsely chopped
  • 3 shallots, coarsely chopped
  • 1 Tbsp chopped fresh tarragon
  • 1 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh chives
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp balsamic vinegar
  • Salt
  • 2 Tbsp olive oil
  • 4 salmon fillets, about 5-6 ounces each
  • Freshly ground black pepper

Method

1 Preheat oven to 400°F.

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2 Blanch the tomatoes by first scoring the ends with a sharp knife, and then plunging them into a pot of simmering salted water for 15-30 seconds. Then put them into ice water for 1 minute. Drain the tomatoes and peel off and discard the skin. Cut the tomatoes into quarters, remove the core and seeds, and dice the flesh.

3 In a large bowl combine the tomatoes, tarragon, basil, chives and olive oil. Add salt to taste. In another bowl, whisk together the lemon juice, vinegar, and shallots (the acid in the lemon juice and vinegar will help take the sharp edge off of the shallots).

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4 Arrange salmon fillets on an oiled baking sheet without crowding. Drizzle with olive oil and season lightly with salt. Bake until salmon is barely cooked through and lightly browned on the edges, 8-12 minutes, depending on the thickness of the salmon fillets.

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5 To serve, mix the shallot mixture with the tomato mixture, and spoon a couple tablespoons around each fillet. Sprinkle the salmon with freshly ground black pepper. Serve immediately.

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Adapted from a recipe in Slim Forever: The French Way.

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Showing 4 of 16 Comments

  • yoko

    this was a lovely change to the usual grilled/pan-fried salmon. it was too warm to turn on the oven so i poached the salmon in olive oil using the sous vide. my 1 year old son loved it so much he ate half of mine

  • Ally

    This was absolutely FABULOUS! My sweetie ate almost an entire 9×12 dish of it!

  • Craig P.

    Although I’m a bit late in posting this, the dish was a hit for my date and I this past summer! I’m looking it up to make it for my parents now.
    Thanks for providing such a simple, elegant and delicious recipe.

  • SaraQ

    This recipe is wonderful! I have already made it twice. I love that I can take advantage of all the fragrant herbs in my community garden with this dish. Thanks again.

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