Salmon Provencal

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

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • 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.

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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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.

    • Elise Bauer

      Hi John, thanks, great idea! I’ll try it next time. The critical element is of course the “very sharp paring knife”. LOL. My knives are only very sharp for about a week after I get them back from the knife guy I take them to. Yes I know, “you don’t sharpen your own knives???”. I hone them, but never do as good a job as the pro. That said, my knives are sharp now, so I’ll give it a go!

  • 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!

  • 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.

  • katrina

    I just made this with striped bass and heirloom tomatoes from the greenmarket. It was so good! Summer on a plate. Thanks so much for the recipe!
    -katrina

  • Jeremy

    I made this tonight as my wife was hankering for salmon and it was fantastic. Instead of baking, we
    grilled the salmon over charcoal. The tomato mixture was divine and that was using apple cider vinegar instead of balsamic due to not reading the recipe closely enough. Still excellent! Next time I’ll have to try it with balsamic as this recipe is a definite repeat. Oh, and I’ll definitely be trying the bloody mary poaching recipe mentioned above too.

  • Andy

    If you like the combination of tomatoes and salmon, try poaching your fillets in what’s essentially a Bloody Mary: tomato juice, a couple shots of vodka, horseradish, Worcestershire, lemon juice, hot sauce, pepper, celery salt, and a couple ribs of chopped celery. Reduce the cooking liquid down to some semblance of a sauce before serving.

  • ~M

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

  • 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.

  • 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.

  • 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!