This is an easy recipe that comes together in one pan. Salmon is healthy and it’s packed with Omega-3 (the good fat), Protein and Vitamin D. This healthy entree has the right balance of tart and sweetness. The lemony yet sweetish flavor of dill marries well with the sweetness of tarragon which has a hint of anise flavor. Cooking the fresh tomatoes in the onions and herbs reduces the acidity and the flavors exudes a rich and delightful taste in every bite of this salmon.
I used an Alaskan Wild King Salmon in this recipe – it’s healthier than farm raised and the texture is thick with a buttery glide on the tongue. This type of salmon is expensive but so worth the price. If you can’t find this type of salmon try to use an organic raised salmon that has a thick texture.
My husband and I both like our salmon cooked to a medium doneness so the cook time in the recipe gave us just that. You can adjust the cook time based on how you like the final texture – two minutes difference in either direction will generally achieve either a medium rare (less time) or a well done (two minutes more than recipe recommends). Also allowing the salmon to sit in the tomatoes with the heat turned off at the end of the cooking will allow it to continue to cook.
The recipe portions are very large so you can adjust the portion sizes up to four servings if you are adding a side dish of veggies. Happy cooking.
Other favorite salmon recipes
Tomatoes Lime Salmon
A healthy low carb low calories entree. Its quick, simple yet loaded with flavor and it’s perfect for any day of the week for lunch or dinner.
- 20 ounces salmon – two 10 ounces portion or two 8 ounces portion (rinse and pat dry)
- 1 1/4 teaspoon sea salt adjust for your diet
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 3 small cloves garlic peeled and sliced
- 1 tablespoon fresh tarragon leaves finely chopped
- 1 tablespoon fresh dill sprigs finely chopped
- 1 small onion peeled, halved and sliced
- 5 vine ripen tomatoes cut in half and then quarters (can substitute roma tomatoes)
- 1 small lime zested and juiced (about 1 tablespoon juice)
Brush the salmon portions with some of the olive oil.
Combine the salt and pepper (reserve a few dashes for cooking the tomatoes)
Season the salmon with the salt and pepper mixture. Set aside for 5 minutes.
Note: I usually prep the veggies during this wait time.
In a large enough saute pan with a lid, add the olive oil and heat over medium flame.
Add the onions and saute 2 minutes until translucent and aromatic.
Add the garlic, tarragon and dill. Saute up to 1 minute until fragrant.
Add the tomatoes. Season with the reserved dash of salt and pepper. Mix. Cover and cook 5 to 8 minutes until the tomatoes start to break down.
Add the lime juice and zest. Cover and cook up to 2 minutes to allow the flavors to marry.
Add the salmon and spoon some of the sauce over them. Cover and simmer 10 to 12 minutes. over medium to medium low heat.
Turn off the stove. Spoon some more of the sauce over the salmon. Cover and wait up to 2 minutes before serving.
Plate, garnish with dill and if prefered, serve with a side of vegetables. Enjoy.
These servings are large so depending on your appetite you can get up to 4 servings, which lowers the overall calories.
I used a wild king salmon.