Salmon Provencal

Photography Credit: Elise Bauer

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.

2 Blanch the tomatoes, then peel, core and dice: 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.

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Then put them into ice water for 1 minute. Drain the tomatoes and peel off and discard the skin.

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Cut the tomatoes into quarters, remove the core and seeds, and dice the flesh.

3 Combine tomatoes, herbs, olive oil, salt: In a large bowl combine the tomatoes, tarragon, basil, chives and olive oil. Add salt to taste.

4 Whisk together lemon juice, vinegar, shallots: 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).

5 Bake the salmon fillets: 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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6 Mix dressing with tomato mixture, serve with salmon: 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

  • Laila

    I made this tonight and it was really good. I didn’t have tarragon or chives so I used a generous amount of herbs de provance with basil and basted the salmon with the oil and herb mixture before baking to infuse the essences of the dry herbs into the salmon. Turned out wonderful.

  • John

    Elise – There is a far more efficient way to peel a small number of tomatoes, and I’m surprised more people don’t seem to know about it. Basically you scrape the skin of the tomato with a very sharp paring knife, holding the blade nearly perpendicular to the surface, with firm pressure. This loosens the skin, allowing it to be easily removed.
    If you do it right, you’ll see the skin “darken” slightly as you scrape. I hold the knife in the four fingers of my right hand, blade pointing to the left, cutting edge down. Then let the tomato rest against my thumb, and scrape towards the thumb. Don’t cut or break the skin. Once you’ve done this all over the tomato, cut the core out and the skin should pull off easily. Takes a little practice, so don’t give up when it doesn’t work the first time. It works especially well on regular tomatoes – plum type tomatoes are, admittedly, a little tougher.
    I do this all the time – saves time, saves water, saves ice, doesn’t heat up the kitchen by boiling water.

  • Cathy Lawdanski

    Made this on Friday night. Loved it. Sharing the link with my e-mail list. Your site is one of my favorite recipe sites!

  • 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!

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