Salmon Provencal

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

  • Yield: Serves 4.


  • 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


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.


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.

Showing 4 of 16 Comments

  • Miche

    Ok – so basil, tomato and salmon is NOT a bad combination! Hooray! I almost did this last night while poaching a filet (thanks for that recipe), and worried that the flavors would not work together. Glad I have a thumbs-up from Elise to try it again. And, speaking of poached salmon, I don’t know that I’ll make it any other way. It was more flavorful than I thought it would be, and incredibly moist. Thanks!

  • Cary

    One restaurant I worked at long ago served a sage-flour dusted sauteed salmon fillet with a rich lemon butter cream sauce full of tomatoes, basil and capers. I could never resist it! Your recipe was so delicious and so much easier (and healthier) we never missed the butter sauce at all. I’m thinking chopped Kalamata olives or artichokes might be really good in it too.

  • Dana

    I live in Alaska and am always looking for new ways to cook salmon. Freshness in produce is not always the best so for this recipe I used canned italian seasoned tomatoes and dried italian seasoning and it turned out really well.

  • ~M

    My fiance and I had this last night for dinner – so wonderful!!

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