This creamy tomato salmon recipe is a one-pan dinner featuring salmon in a rich tomato-coconut sauce, roasted cherry tomatoes, and caramelized onions.
It’s easy to make, full of flavor, and perfect for cozy weeknight dinners or entertaining.
Creamy Tomato Salmon Recipe – One Pan Dinner
We’re nearing the end of garden tomatoes, so naturally, we’re looking for many ways to use up the plethora of tomatoes we keep finding!
We also love salmon, so combining these two together to create a creamy tomato salmon dish was on the menu.
What I love about this dish is not only how vibrant it is in color, but the flavors coming together to showcase the freshness of late summer and early fall produce in one bite.
Of course, you can always use store-bought tomatoes or hit up a local Farmer’s Market.
There’s so much joy in munching on sun-ripened tomatoes, picked fresh from the vine. For this recipe, we’re highlighting a few of our favorites: Super Sweet 100, the crisp Favorita, and the plump Juliette—each offering a distinct note.
However, the star of this recipe is the 4 1/2 pound salmon filet, brushed with extra virgin olive oil, and gently rubbed with warm Creole seasoning, smoked paprika, and a freshly cracked black peppercorn mixture.
In addition, the salmon is nestled in a creamy blend of tomato sauce, coconut milk, and EVOO.
What to pair with this Creamy Tomato Salmon Recipe
Once out of the oven, the dish is garnished with fresh, finely chopped curly parsley, served over Jasmine rice or buttery mashed potatoes, and paired with garlicky pan-sautéed broccolini.
What You Will Need:
Salmon Filet. A full salmon filet between 3 1/2 – 4 pounds works fine. We’re a family of five, and this works perfectly.
Cherry Tomatoes, Sweet Onions, Poblano Peppers. Just about any kind of cherry or grape tomato variety will work. I also used a large sweet onion sliced thinly, and two fresh red poblano peppers from our garden. A red sweet bell pepper works fine, too.
Extra Virgin Olive Oil & Seasoning. For this recipe, I brushed each side of the salmon with a tablespoon of EVOO. I combined the seasoning and rubbed it on both the top and bottom.
Tomato Sauce, Coconut Milk & EVOO. In a mixing bowl, add the tomato sauce, coconut milk, and the remaining tablespoon of extra virgin olive oil. Use a whisk to mix until smooth.
Salmon with Cherry Tomatoes
6 Servings
Ingredients:
- 1 large salmon filet
- 2-3 cups cherry tomatoes, whole
- 2 medium onions or 1 large onion, sliced
- 2 red poblano peppers, halved and deseeded
- 1 stick of unsalted butter, quartered
- 1 can of tomato sauce
- 1 can of coconut milk
- 1 tbsp flaky sea salt or kosher salt
- 2 tbsps creole seasoning
- 1 tbsp smoked paprika
- 1 tsp freshly cracked black peppercorns
- 3 tbsps extra virgin olive oil
- freshly cracked black peppercorns to taste
- 1 small bunch fresh curly or flat parsley, chopped fine
Directions:
- Prep the salmon by mixing 2 tbsp EVOO with Creole seasoning, smoked paprika, and black peppercorns. Generously rub the salmon with this mixture and set aside.
- Preheat the oven to 375°F (190°C).
- In a high-walled baking dish, combine cherry tomatoes, sliced onion, and halved poblano peppers. Drizzle with 2 tbsp EVOO, and then sprinkle with flaky sea salt and freshly cracked black peppercorns. Toss to coat evenly and roast for 30-35 minutes until tomatoes are soft and onions are caramelized.
- Lastly, arrange the four portions of butter into the dish, spreading them out so the melting butter will spread as it cooks in the oven. Put the baking dish into the oven.
- While the vegetable mix roasts, whisk together 1 can of tomato sauce, 1 can of coconut milk, and 1 tbsp EVOO in a mixing bowl until smooth.
- After 30 minutes, reduce oven temperature to 350°F (175°C). Open the oven and pour the creamy sauce over the roasted vegetables. Nestle the salmon into the sauce and bake for 25-30 minutes until the salmon flakes easily and the sauce thickens.
- Remove the salmon from the oven, and garnish with fresh, finely chopped curly parsley.
- Serve with jasmine rice and steamed mixed vegetables.
Things To Remember:
- Salmon Prep: Pat dry with a paper towel, brush both sides of the salmon filet with EVOO, mix in the spices, and apply them evenly to both sides of the salmon. If time permits, allow the seasoned filet to rest for 10 to 15 minutes before baking. Why? Letting the salmon rest at room temperature for 15 minutes allows the flavors to meld together, enhancing the flavor and helping the salmon cook evenly. In addition, because of the high fat content in salmon, this resting period also helps the salmon retain moisture during cooking, resulting in a juicier and more tender filet.
- Peppers. If you prefer to use dried ancho chiles instead of fresh poblanos, soak them in hot water for 15 minutes, remove the stems and seeds, then slice before roasting.
- Roasting Veggies: This recipe has two baking temperatures. First, preheat the baking dish, toss the veggies with oil and seasoning, and roast at 400°F (204°C) for 35 minutes, rotating halfway. Why? Roasting the tomatoes, onions, and poblano peppers beforehand will help caramelize the sugars in them, enhancing the flavors and creating a more balanced recipe.
- Sauce Preparation: Whisk tomato sauce, coconut milk, and olive oil until smooth.
- Combining & Baking: Reduce oven to 350°F (175°C), pour sauce over roasted veggies, nestle salmon in, and bake until done.
Wine Pairing Recommendations:
Crisp white wines, like a Sauvignon Blanc. Why? With citrus, grassy, and herbaceous notes, this wine easily complements this simple dish with warm, earthy flavors. This wine, with its bright acidity, can cut through the richness of the roasted salmon and coconut milk, while its herbal flavors play on the earthiness of the onions and peppers.
You may also want to consider a Vermentino. Why? Its bright acidity and hints of citrus and herbs can enhance the flavors of the tomatoes and the savoriness of the other ingredients.
Can I use something else besides Coconut Milk?
Yes, if you don’t like coconut milk or don’t have any on hand, you can use heavy cream.
Can I Make This Creamy Tomato Salmon recipe ahead of time?
Yes, you can roast the peppers and tomatoes ahead of time, as well as make the creamy sauce the day or morning before you plan to serve it.
You can also make the salmon ahead of time.
This recipe will reheat just fine.
And honestly, it probably will taste even better the next day, with the flavors having time to marinate.
Tips on Heating Leftovers
Place the leftover salmon and sauce in a skillet or baking dish, cover loosely with foil, and warm at 325 for about 10-12 minutes.
You can also reheat smaller portions of this dish in the microwave until heated through.
Can I Use Frozen Salmon?
Fresh is always best. However, you can use frozen salmon for this recipe. Just make sure you let it fully thaw and pat it dry before seasoning.
I do not recommend using canned salmon for this recipe.
Can I use a different type of fish?
Yes, cod would work great in this creamy sauce.
You can also use halibut or trout! You will need to adjust the baking time, since those are thinner filets.
This Creamy Tomato Salmon recipe is one of those dishes that can look super fancy for a dinner party, but is easy enough to make on a quick weeknight dinner.
What we love about this recipe is the ability to use our fresh garden tomatoes, but also an alternative to chicken, pork, or beef.
The sauce is rich and full of flavor and pairs beautifully with this Cajun-seasoned salmon. It’s not spicy at all, and it’s one the entire family can enjoy.
It’s also jazzed up enough to be the star of any dinner party.
We hope you enjoy this recipe as much as I did! If you try it out, I’d love to hear your thoughts.
Best regards, The Wortheys
Love Salmon? Try these recipes too!
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Creamy Tomato Salmon Recipe
Ingredients
- 1 large salmon filet
- 2-3 cups cherry tomatoes whole
- 2 medium onions or 1 large onion sliced
- 2 red poblano peppers halved and deseeded
- 1 stick of unsalted butter quartered
- 1 can of tomato sauce
- 1 can of coconut milk
- 1 tbsp flaky sea salt or kosher salt
- 2 tbsps creole seasoning
- 1 tbsp smoked paprika
- 1 tsp freshly cracked black peppercorns
- 3 tbsps extra virgin olive oil
- freshly cracked black peppercorns to taste
- 1 small bunch fresh curly or flat parsley chopped fine
Instructions
- Prep the salmon by mixing 2 tbsp EVOO with Creole seasoning, smoked paprika, and black peppercorns. Generously rub the salmon with this mixture and set aside.
- Preheat the oven to 375°F (190°C).
- In a high-walled baking dish, combine cherry tomatoes, sliced onion, and halved poblano peppers. Drizzle with 2 tbsp EVOO, and then sprinkle with flaky sea salt and freshly cracked black peppercorns. Toss to coat evenly and roast for 30-35 minutes until tomatoes are soft and onions are caramelized.
- Lastly, arrange the four portions of butter into the dish, spreading them out so the melting butter will spread as it cooks in the oven. Put the baking dish into the oven.
- While the vegetable mix roasts, whisk together 1 can of tomato sauce, 1 can of coconut milk, and 1 tbsp EVOO in a mixing bowl until smooth.
- After 30 minutes, reduce oven temperature to 350°F (175°C). Open the oven and pour the creamy sauce over the roasted vegetables. Nestle the salmon into the sauce and bake for 25-30 minutes until the salmon flakes easily and the sauce thickens.
- Remove the salmon from the oven, and garnish with fresh, finely chopped curly parsley.
- Serve with jasmine rice and steamed mixed vegetables.
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