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Baked Salmon with Cherry Tomatoes

Baked Salmon with Cherry Tomatoes

I always seem to have a hard time baking salmon so it doesn’t come out dry.  Does that ever happen to you?

Well, this recipe, adapted from a Martha Stewart one, is the absolute best salmon I’ve ever had. Seriously!  The salmon came out moist and perfect.  Moist and perfect baked salmon ~ what more could I ask for?

This paleo Baked Salmon with Cherry Tomatoes was also a welcome addition to my recipes as I had purchased a large container of cherry tomatoes from Costco (a warehouse store) and needed to use some up.  It was a fantastic way to use up a large amount of extra cherry tomatoes.

Cherry Tomatoes

It always helps when a recipe has garlic too.  Eh?  The original recipe called for one garlic clove.  Can you believe that?  Only one.  But not for me!  I crushed three garlic cloves in with the halved tomatoes that included cherry tomatoes, garlic, 1 tablespoon of olive oil and dried basil.

This mixture will be baked in the oven for approximately 10-15 minutes.

Baked Cherry Tomatoes

I use a convection oven at home and it cooks a lot faster than a normal oven.  In this case, it was a total of 10 minutes less from the original recipe.

I served this meal with a salad, steamed carrots and half of an avocado.  It was delicious and filling.

So ~ are you ready to see this scrumptious baked salmon recipe?  Enjoy!

Baked Salmon with Cherry Tomatoes

Category: Food, Paleo Diet, Recipes

Baked Salmon with Cherry Tomatoes


  • 1 tablespoon extra-virgin olive oil
  • Cherry tomatoes, halved
  • 3 cloves garlic, smashed
  • 1 teaspoon dried basil
  • Salt and ground pepper
  • 2 skin-on wild-salmon fillets


  1. Preheat the convection oven to 350 degrees.
  2. In a small casserole dish, add the oil, tomatoes, garlic and basil then toss together.
  3. Sprinkle with salt and pepper and toss again.
  4. Bake the tomato mixture for 10 minutes then remove it from the oven.
  5. Lower the oven heat to 275 degrees.
  6. Season the salmon with salt and pepper.
  7. Add the salmon, skin-side down, to the casserole dish with the tomatoes.
  8. Take a little bit of the juice and tomatoes and spread it over the salmon.
  9. Bake the salmon for 15 minutes (a thermometer inserted in the salmon fillets should read 120 degrees when it's cooked thoroughly).
  10. Note: If not using a convection oven, add 5 minutes to the times listed above.
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