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 fresh tarragon, chopped

  • 1 tablespoon fresh basil, chopped

  • 1 tablespoon chives, chopped

  • 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.

Nutrition Facts (per serving)
855 Calories
51g Fat
14g Carbs
81g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 855
% Daily Value*
Total Fat 51g 65%
Saturated Fat 10g 48%
Cholesterol 224mg 75%
Sodium 376mg 16%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 12%
Total Sugars 8g
Protein 81g
Vitamin C 38mg 191%
Calcium 91mg 7%
Iron 2mg 13%
Potassium 1858mg 40%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.