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Nutrition Facts
Serving Size 192 g
(Approx. 4 Servings)
Amount Per Serving
Calories 190 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 45 mg 2%
Total Carbohydrate 6 g 2%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 18 g
Vitamin A 15% Iron 6%
Vitamin C 25% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Salmon with Tomatoes & Shallots
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
60 minutes
4  People


Recipe makes 4 Servings

1/3 cup(s) shallots, sliced thin
3 H-E-B Peeled Garlic, chopped
1 Tbsp oregano, chopped
12 Oz H-E-B Champagne Sweet Tomatoes
1 1/2 Tbsp H-E-B Olive Oil
1 Tsp H-E-B Kosher Salt
1 Tsp H-E-B Black Pepper
12 Oz 4 H-E-B Wild Alaska King Salmon Fillets, thawed
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Heat the oven to 400°F.
Spray a 9 x 13-inch baking dish with nonstick spray and set aside.
Slice shallots and chop garlic and oregano.
Combine the shallots, garlic, oregano, tomatoes and olive oil in the prepared baking dish.
Season the mixture with salt and pepper.
Roast the mixture 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 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 and shallots.


H-E-B Health and Wellness

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