This is a no-fuss 20 minute-bake Mediterranean inspired dish of Baked Salmon With Cherry Tomatoes and Dijon and it combines a dairy-free seasoning of honey, lemon juice, and fresh (or dry) herbs. The dish is both simple and striking. Elegant, effortless, and full of flavor.
You can make this dish with fillet strips or half of a filleted salmon.
Choose Your Seasoning According to Region
- Cilantro and/or parsley: Popular in Mediterranean and Middle Eastern dishes.
- Parsley, Thyme, Rosemary, Basil, and Oregano: Mediterranean style.
- Continue reading for seasoning options you prefer.
Ingredients of Baked Salmon With Cherry Tomatoes and Dijon
- Dijon mustard: classic French-style, grainy or smooth
- Salmon fillets: fresh or thawed, skin-on or off
- Honey
- Tomatoes: cherry or regular (coarsely chopped)
- Lemon juice, garlic, herbs (fresh or dried), olive oil
- Optional: salt, pepper, chili flakes – optional, to taste – They do not appear in the recipe below.
How to Make Dijon Mustard Cherry Tomato Salmon
- Mix all ingredients (excluding the Salmon fillets) together in a blow.
- Mildly oil the bottom of a glass casserole dish. Place salmon fillets into the dish and pour the sauce over the Salmon.
- Bake until tender and juicy (See recipe below for baking information.)
Tips & Variations
Use dried herbs, if fresh aren’t available.
For more formal settings, it might be best to make the extra effort and buy fresh herbs.
- You can add sliced olives or a few capers for extra Mediterranean flair.
- Serve white rice, and/or a cooked Mediterranean mushroom salad.
Storage
Refrigeration: Store 2-3 days in air-tight container.
Freeze – Not for fussy eaters. For unfussy eaters, freeze for up to 2 months at 40 °F/4.4 °C or less for best texture and flavor quality.
Source: USA Food & Drug Association – How long you can store fish.
Pairing Suggestions
- Easy sides: lemony greens, baked potato halves.
- White Rice
- Crisp Cucumber Tomato Salad
- Roasted Eggplant Rounds
- Eggplant rounds sautéed and simmered in a tomato sauce
- Pairs well with white wine or sparkling water with lemon.
FAQs
- Can I use frozen salmon? Of course.
- Can I make this dairy-free? It is dairy-free.
- Can I use regular tomatoes? Yes. I mention this above. Dice the tomatoes.
- Can I leave tomatoes out all together? Yes, of course.
- What kind of meal is this for? Great for lunch leftovers or a lighter dinner, or even a fancy dinner setting.
Related Recipes
Baked Mediterranean Salmon Fillet (half of an entire salmon fillet rather than slices)
Honey Dijon Salmon Recipe (no tomatoes)
Baked Whole Sea Bream in Chimichurri Sauce
Enjoy!
Please feel free to share your experience, or ask a question in the Comments section below.
Baked Salmon with Cherry Tomatoes and Dijon
Baked Dijon Mustard Cherry Tomato Salmon - An Israeli-Mediterranean Inspired dish with honey, lemon juice, olive oil, fresh garlic, fresh herbs, and optional cherry tomatoes
Ingredients
- 3 Salmon slices 2 inches wide (around 160 grams / 5½ oz. each)
Honey Dijon Sauce
- 1½ Tablespoons Dijon mustard (flat or heaping)
- 1 Tablespoon Honey (or a bit more for enhanced sweetness)
- 10 red cherry tomatoes, sliced into halves
- 10 cherry tomatoes, left whole
- 1 large garlic clove, minced
- 2/3 cup parsley leaves, freshly chopped (with some stems)
- 2/3 cup cilantro leaves, freshly chopped (with some stems)
- 1 Tablespoon bottled (100%) natural lemon juice / or 2/3 Tablespoon for freshly squeezed lemon juice
- 1/3 cup olive oil, extra virgin (mild fragrance)
- Kosher salt to taste (around 3/4 to 1 teaspoon)
- Black, or white, pepper to taste (or 1/3 teaspoon)
Topping
- 1/4 cup olive oil - Drizzle on top of seasoned Salmon fillets after they have been placed in the glass oven dish.
Instructions
Pre-heat the oven set to convection heat at 170° C / 340° F.
Rinse all vegetables. Mix all sauce ingredients together in a bowl.
Place the Salmon fillets into an oiled glass oven (casserole) dish.
Pour the Honey Dijon sauce onto Salmon fillets.
Optional: Place the whole cherry tomatoes in between the fillets. (See featured image.)
Bake uncovered for 20 minutes.
For thermometer usage, see the Notes section below.
Notes
Thermometer:
If you prefer checking the internal heat for preparedness:
Insert the thermometer into the thickest area.
Remove from the oven at: 65° (145°)
You can sub the cilantro with double amount of parsley.
You can sub both parsley and cilantro with freshly chopped dill, or oregano and basil: 1/5 cup chopped basil, 1/4 cup oregano.
You can sub fresh herbs with 2 tablespoons of dry cilantro, or dry oregano and (about) 1 tablespoon or dry basil flakes/powder.
Instead, you can grind 2 bay leaves and combine it with 1-2 tablespoons dry thyme, and or Rosemary. Adjust flavors to your liking.\
For more of a reddish tint on the fish, add 1 heaping teaspoon of sweet paprika (Hungarian). Add a bit more honey).
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 1050Total Fat 80gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 62gCholesterol 191mgSodium 510mgCarbohydrates 13gFiber 3gSugar 9gProtein 69g
Nutrition values are estimated.