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Roasted Salmon with Tomatoes & Shallots

Healthy Cooking from H-E-B



Quick and easy


Prep Time:

15 minutes

Cook Time:

45 minutes


4 servings


1  container (12 oz.)  H-E-B Champagne Tomatoes

1/3  c. thin sliced  shallots

3  H-E-B Ready Fresh Go! Garlic Cloves, chopped

1  Tbsp.  fresh chopped oregano or 1 1/2 tsp. dried oregano

1 1/2  Tbsp.  H-E-B Olive Oil

1  pkg. (12 oz.)  H-E-B Wild Alaskan Salmon Fillets (4 fillets), thawed


Heat the oven to 400°F. Spray a 9 x 13-inch baking dish with no-stick spray and set aside.

Combine the tomatoes, shallots, chopped garlic, oregano and olive oil in the prepared baking dish. Season the mixture to taste with salt and fresh cracked pepper. Roast the tomatoes on the center oven rack for 25 minutes.

Remove the pan from the oven and arrange the salmon fillets, skin-side down over the tomatoes. Brush the salmon with olive oil and season with salt and fresh cracked pepper. Roast the salmon on the center oven rack for 15 minutes or until it flakes easily with a fork.

Use a large spatula to serve each fillet and top each with the roasted tomatoes.
Nutritional Information
Calories: 360, Total Fat: 18g, Cholesterol: 95mg, Sodium: 90mg, Carbohydrates: 13g, Dietary Fiber: 2g, Sugar: 5g, Protein: 36g
Healthy Cooking from H-E-B

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