Lemon Garlic Roasted Salmon with Blistered Tomatoes

This Roasted Salmon with Blistered Tomatoes is an easy, flavor-packed dinner made with tender oven-roasted salmon, juicy burst tomatoes, and simple aromatics. It’s deceptively fancy, but comes together fast enough for busy weeknights.

For me, salmon is one of those magical proteins that works for both impromptu meals and also special occasions.

This roasted salmon with blistered tomatoes lives right at that sweet spot. It’s fresh, vibrant, and light, but also warm, satisfying, and cozy enough to feel like real comfort food.

I love how little effort this recipe takes to prepare compared to how impressive it feels. That’s a high return on investment for ya!

A good cut of salmon doesn’t require much doctoring, as the quality of the fish speaks for itself, however, the juicy roasted tomatoes and buttery garlic topping adds something special to the meal while allowing the main ingredient to shine through.

Serve it up with a side salad, crusty bread, and a glass of wine for an unforgettable meal!

Let’s discuss the simple ingredients.

Ingredients for Roasted Salmon with Blistered Tomatoes

For the Salmon

Salmon Fillets: The undisputed star of the show! I recommend wild-caught salmon for the added benefit of omega-3 fatty acids. I like using center-cut fillets for even cooking, but you can use what you have on hand. King salmon and Coho salmon are my favorites!

Olive oil: Helps the salmon roast evenly and keeps it nice and juicy.

Italian Seasoning or Herbs de Provence: Adds a nice herby kick that plays beautifully with the richness of the fish!

Paprika: Brings gentle warmth and a hint of smokiness.

Garlic Powder and Onion Powder: These two quietly do a lot of heavy lifting to bring a savory depth without overpowering the salmon.

Sea Salt: With rich fish like salmon, simple seasoning is all you need to let the protein shine.

For the Blistered Tomatoes

Cherry Tomatoes or Grape Tomatoes: These little guys blister and burst in the oven to give you that juicy, naturally saucy base that pairs perfectly with salmon!

Avocado Oil or Olive Oil: Helps the tomatoes caramelize and soak up all that garlicky goodness.

Garlic Cloves: Adds magic to everything it touches! You can use what’s listed in the recipe or go for gold with as much garlic as you can handle!

Italian Seasoning (optional): A little extra herby flair if you’re feeling it.

For the Rosemary Garlic Butter Sauce

Ghee or Unsalted Butter: This gives you that rich, silky base that ties the entire dish together!

Fresh Rosemary: Gives the fish a nice woodsy note!

Garlic: Because one kind of garlic is never enough! This gives the sauce a bold flavor.

Lemon Zest and Juice: A squeeze at the end brightens everything up and ties the dish together. And the zest is great for cutting through the richness of that salmon.

Sea Salt and Black Pepper: Season to your personal taste.

Recipe Customizations

• Add sliced red onion or shallots to the pan for a little extra sweetness.
• Sprinkle red pepper flakes over the tomatoes if you like a little heat!
• Swap salmon for trout or cod if that’s what you have on hand or prefer white fish. The flavors will still be stunning!
• Finish with crumbled feta or goat cheese for another salty pop.
• Serve over orzo, quinoa, or rice to turn this into a full bowl situation!
• Add fresh herbs like fresh oregano, fresh parsley, etc.

Recipe Tips:

1. Let your salmon sit at room temperature for about 10 minutes before roasting so it cooks evenly. It’s a small thing, but it can make all the difference!
2. Don’t overcrowd the pan. Give the tomatoes space so they blister instead of steaming.
3. Keep an eye on the salmon toward the end. You want it just cooked through and flaky, not dry. Salmon is ready when it reaches an internal temperature of 145 degrees Fahrenheit.
4. If your fillets are thinner, pull them early and let the tomatoes keep roasting for a few extra minutes.

How to Make Roasted Salmon with Tomatoes

Prepare the Salmon

Start by turning your oven to high broil and moving a rack to the top (or second-to-top) position. Lightly oil the bottom of a large casserole dish, baking sheet, or baking dish so that nothing sticks.

In a small bowl, stir together the Italian seasoning, paprika, garlic powder, onion powder, and sea salt. Place the salmon fillet in the prepared dish and sprinkle the seasoning evenly over the top, making sure it’s nicely coated.

Slide the salmon onto the top rack and roast for 10 to 15 minutes, depending on thickness and how you like your salmon cooked. If you prefer it a little rare in the center, aim for closer to 8 minutes.

For fully cooked but still moist salmon, 10 to 15 minutes is the sweet spot. You’re looking for a crispy top and a tender, flaky center.

Salmon is cooked through when it reaches 145 degrees F in the center. Insert a digital thermometer into the thickest part of the fish to check for doneness.

Once done, remove the baked salmon from the oven and let it rest for about 5 minutes while you finish everything else.

Make the Lemon Rosemary Garlic Butter Sauce

While the salmon is roasting, add all of the garlic butter sauce ingredients to a small skillet and place it over medium-high heat. Let the mixture come to a gentle bubble, stirring occasionally, until the garlic is fragrant and the butter is fully melted.

Reduce the heat and allow the sauce to simmer gently while the salmon and tomatoes finish cooking. If you’re feeling fancy, you can keep cooking it a bit longer to create a lightly browned butter situation.

Blister the Tomatoes

Heat the olive oil in a cast iron skillet over medium-high heat. 

Once the pan is hot, carefully add the tomatoes and let them cook undisturbed for about 2 minutes. This is how you get that beautiful blistered skin!

Give the skillet a gentle shake and cook for another 2 minutes. 

Shake or stir once more and continue cooking until the tomatoes are blackened in spots and the skins begin to wrinkle and burst (about 3 more minutes).

To serve, drizzle the warm salmon generously with the lemon rosemary garlic butter sauce and spoon the tomato mixture over the top. Enjoy it with rice pilaf, roasted veggies or a side salad, and bread and butter for a complete meal!

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also store salmon in meal prep containers if you’re making this as a meal prep recipe.

This roasted salmon with blistered tomatoes is one of those recipes that feels effortless but delivers BIG TIME on flavor!

It is perfect for weeknight dinners and special occasions alike! Your dinner guests will be wowed by how much flavor the garlicky cherry tomato topping imparts.

If you’re a salmon lover like me, also try some of these gems!

More Salmon Recipes:

• Asian Salmon Burgers
• Broiled Salmon with Peach Avocado Salsa
• The Only Grilled Salmon Recipe You’ll Ever Need
• Grilled Salmon with Strawberry Salsa
• Crispy Curried Salmon with Basil Coconut Rice

Roasted Salmon with Blistered Tomatoes

5 from 8 votes

Roasted Salmon with Lemon Garlic Butter Sauce and Blistered Tomatoes is deceptively fancy yet easy! Serve it up with rice and roasted veggies or a side salad for a complete meal!

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Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings: 4 Servings

Ingredients

Roasted Salmon:

• 1 large salmon fillet size of choice
• 2 to 3 Tbsp olive oil
• 1 tsp Italian Seasoning or Herbs de Provence
• ½ tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp sea salt to taste

Blistered Tomatoes:

• 3 Tbsp olive oil
• 1 pint cherry tomatoes I used heirloom
• 1 large clove garlic minced
• Pinch sea salt
• Pinch Italian Seasoning optional

Lemon Rosemary Garlic Butter Sauce:

• 3 Tbsp unsalted butter or ghee
• 3 large cloves garlic minced
• 1 tsp sprig rosemary finely chopped (about 2 )
• 1 lemon zested
• 1 Tbsp lemon juice
• Pinch sea salt

Instructions

Prepare the salmon:

• Place the oven on the high broil setting, move a rack to the top shelf of the oven, and lightly oil the bottom of a large casserole dish or baking sheet.
• Stir together the Italian seasoning, paprika, garlic powder, onion powder, and salt in a small bowl. Place the salmon fillet in the prepared baking dish, and sprinkle the salmon with the seasoning mixture.
• Roast the salmon on the stop shelf (or second-to-top) for 10 to 15 minutes, or until fish reaches desired doneness and is crispy on top. For salmon that’s rare on the inside, roast 8 minutes, and for salmon that’s cooked through but still moist, cook 10 to 15 depending on how thick the fillet is.
• Remove salmon from the oven and allow it to cool 5 minutes. Serve with a drizzle of garlic butter sauce and top with blistered tomatoes (see instructions below).

Prepare the garlic butter sauce:

• While the fish is roasting, prepare the sauce and tomatoes.
• Add all of the ingredients for the garlic butter sauce to a small skillet and heat over medium-high. Allow the sauce to come to a full bubble, stirring occasionally, until garlic is very fragrant.Reduce the heat and allow it to simmer while the fish and tomatoes are cooking, stirring occasionally. If you’d like, you can turn this into a brown butter type of situation by cooking the mixture at a higher temperature until it browns.

Prepare the Blistered Tomatoes:

• Heat the oil in a cast iron skillet over medium-high. Once the skillet is hot, carefully add the tomatoes. Allow them to sit, untouched for 2 minutes. Give the skillet a shake and cook another 2 minutes. Give the skillet another shake/stir and cook until tomatoes are blackened and skin is beginning to wilt, about another 3 minutes.

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Nutrition

Serving: 1of 4 · Calories: 520kcal · Carbohydrates: 4g · Protein: 48g · Fat: 32g

Author: Julia

Course: Main Dishes

Cuisine: American

Keyword: blistered tomatoes, fish, healthy dinner recipes, healthy salmon recipe, keto, paleo, roasted salmon, salmon recipe, seafood

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I published this recipe on September 5, 2016. On January 20, 2026, I updated the photos, added ingredient notes, and tips on how to best prepare the recipe.