Creamy Tomato Salmon Recipe
A rich and flavorful salmon dish baked in a creamy tomato-coconut sauce, layered with roasted cherry tomatoes, caramelized onions, and smoky Creole seasoning. Perfect over jasmine rice or served with garlicky broccolini for a restaurant-quality meal at home.
Servings: 6
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.