Roasted Tomato Salmon with Peas and Carrots
Prep time
Cook time
Total time
Serves: 2
  • 2 salmon filets (mine totaled 1.2 pounds)
  • 1 tomato on the vine, sliced
  • Parmesan cheese
For the marinade
  • 3 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • 1 clove of garlic (or 1 teaspoon minced garlic)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped basil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Peas and Carrots
  • 1 cup peas
  • 1 cup diced carrots
  • 2 garlic cloves, minced (or 2 teaspoons minced garlic)
  • 2 tablespoons chopped basil
  • 1 tablespoon butter
  • Salt
  • Pepper
  • 2 tablespoons olive oil
  1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with non-stick spray.
  2. Season salmon filets with salt and pepper on both sides and place on baking sheet.
  3. Make marinade by whisking olive oil, balsamic vinegar, garlic, basil, lemon juice, salt and pepper in a bowl. Taste and add more basil, salt or pepper as desired. Rub marinade over salmon filets, add 4 slices of tomato on top of each filet and then top with parmesan cheese (don’t be afraid to add quite a bit). Bake for 15 minutes and then turn on the broiler and broil at 575 degrees for 5-7 minutes until cheese is browned and bubbly.
  4. To make the peas and carrots, drizzle olive oil in a sauté pan over medium heat. Add diced carrots and peas and cook until tender, about 10-15 minutes. After about 5 minutes of cooking, add minced garlic. Once they have reached the desired doneness (I like the carrots to still be a little crunchy), add butter, salt, pepper, and basil. Serve and enjoy!
Recipe by Stuck On Sweet at