When it comes to effortless but impressive dinners, nobody does it quite like Ina Garten. Her Salmon with Melting Cherry Tomatoes is one of those quintessential Barefoot Contessa dishes: minimal ingredients, maximum flavor, and a restaurant-quality result with almost no stress.
This recipe pairs buttery roasted salmon with a skillet of slow-softened cherry tomatoes, sweet onions, basil, and a splash of balsamic that turns everything into the perfect glossy pan sauce. It’s fast enough for weeknights but beautiful enough for company. Here’s how to bring Ina’s signature warmth and simplicity to your table.
Ingredients
- Good olive oil
- 1 cup chopped sweet onion (like Vidalia)
- 2 tsp minced garlic (about 2 cloves)
- 2 cups cherry or grape tomatoes, halved through the stem
- Kosher salt and freshly ground black pepper
- 1½ tbsp good balsamic vinegar
- 1½ tbsp julienned fresh basil leaves
- 1 (2-lb) salmon fillet, cut crosswise into 4 portions
How to Make Ina Garten’s Salmon with Melting Cherry Tomatoes
- Preheat your oven to 425°F (218°C). Line a sheet pan with parchment paper.
- Heat 3 tbsp olive oil in a medium sauté pan over medium-low.
- Add the sweet onion and cook for about 5 minutes, stirring occasionally, until very tender but not browned.
- Stir in the garlic and cook 1 minute more.
- Add the halved cherry tomatoes along with 1 tsp salt and ½ tsp pepper.
- Cook for 10–15 minutes, stirring occasionally, until the tomatoes collapse and release their juices.
- Stir in the balsamic vinegar and julienned basil.
- Remove the pan from heat—you’ll spoon this over the salmon later.
- Place the salmon fillets skin-side down on the lined sheet pan.
- Brush with olive oil and season generously with salt and pepper.
- Roast for 12–15 minutes, or until just cooked through and still tender.
- Spoon the warm tomato mixture generously over the salmon. Serve hot.
Serving Suggestions
Pair this dish with:
- Garlic mashed potatoes
- Lemon couscous
- A simple arugula salad
- Grilled asparagus or green beans
You can also flake the salmon and spoon everything over pasta for a gorgeous, rustic bowl.
Storage & Reheating
Refrigerate leftovers for up to 2 days. Reheat gently in a 300°F oven or in a skillet over low heat. The tomato mixture also reheats beautifully and can be spooned over toast, eggs, or pasta.
FAQs
Can I use another fish?
Yes—halibut, cod, or trout work well, though cooking times may vary.
Can I use canned tomatoes?
Fresh cherry or grape tomatoes are essential for the “melting” effect and sweet flavor.
Should I remove the salmon skin?
Ina roasts it skin-side down—the skin helps protect the fish from overcooking. You can remove it easily after baking.
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