This White Wine Salmon with Blistered Tomatoes is made with salmon, white wine, cherry tomatoes, onion, garlic and garnished with parsley. It is so great if you are looking to make a healthy meal. The leftovers taste just as good the next day and goes great with a nice light salad.
The wine makes the salmon so soft and gives it a nice flavorful kick and a subtle layer of flavor. It only takes about 20 minutes to make in total which makes this a great healthy weeknight meal. The blistered tomatoes compliment the fish so much. A tip is to double the blistered tomato amount and use half for the fish and the other half can be used as sauce for cooked pasta on the side.
I have been eating Bluehouse Salmon for a while now, even more since I have been on my keto diet! The salmon are heart healthy, fish friendly, all natural, ocean safe, and farmed in Florida.
How to make White Wine Salmon with Blistered Tomatoes:
Put the salmon in a large wide container or baking dish and add enough wine to cover it. Soak for 2 to 4 hours.
Preheat the oven to 450°F. Spray a baking sheet with non-stick spray. Drain the salmon. Place the salmon on a baking sheet, skin side down, and season with salt and pepper. Drizzle olive oil over the salmon. Bake in the oven for 12 to 15 minutes, until the salmon is cooked through.
Meanwhile make the blistered tomatoes. Using a non-stick pot or saucepan, heat the oil over medium-high heat. Add the cherry tomatoes until starting to blister, about 3 to 4 minutes. Add butter until melted. Stir in the onions, white wine, and garlic and simmer for 5 minutes.
Plate the salmon and top with the blistered tomatoes, parsley and a squeeze of lemon.
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