Salmon Provencal

Baked salmon provencal recipe with a sauce of fresh tomatoes, fresh chopped herbs, a few shallots, lemon juice, balsamic and olive oil.

Salmon Provencal
Elise Bauer

Here's a salmon dish made for summer!

Fresh tomatoes, fresh chopped herbs, a few shallots, lemon juice, balsamic vinegar, and olive oil make a perfect sauce to accompany baked salmon fillets.

Salmon Provencal

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings


  • 3 large plum tomatoes, coarsely chopped
  • 3 shallots, coarsely chopped
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • Salt
  • 2 tablespoons extra virgin 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.

    Elise Bauer
    Elise Bauer

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

    Elise Bauer
    Elise Bauer

    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.

    Elise Bauer
    Elise Bauer
  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.

    Elise Bauer

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