Oven-baked salmon with potatoes and cherry tomatoes is a tasty and original way to cook fresh salmon and to bring together the baked salmon with potatoes recipe with the Mediterranean-style salmon pan-seared in a skillet, creating a unique mix of fragrances and flavors. I really love cooking fresh salmon, both as steaks and fillets: I like to prepare Salmon in a potato crust especially during holidays, but I also love Gratinated lemon salmon and Orange salmon cooked sous-vide and many other delicious recipes starring salmon. As you know, there are many recipes to cook fresh salmon and only our imagination will guide us. Today I want to tell you how I prepared this tasty oven-baked Mediterranean salmon with potatoes, cherry tomatoes, raisins and Taggiasca olives, a really easy and delicious dish that you can also make with other, less expensive types of fish, such as farm-raised sea bass or gilt-head bream and even frozen cod fillets and much more. So, did you buy salmon fillets or steaks and don’t know how to cook them? Let’s go to the kitchen — you’ll like this idea — and if you want other even more indulgent ideas, try the oven-baked salmon fillet with cherry tomatoes and why not, also salt-and-sugar cured salmon, perfect so you no longer need to buy smoked salmon. Now, enough talk — roll up your sleeves and let’s get cooking. As always, if you want to stay updated on my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Mediterranean oven-baked salmon with potatoes and cherry tomatoes
- 28 oz salmon fillets (or steaks)
- 28 oz potatoes
- to taste salt
- to taste extra virgin olive oil
- 1/4 cup white wine
- 1.5 oz Taggiasca olives
- 2/3 cup cherry tomatoes
- 1/4 cup raisins
- 2 tbsp pine nuts
- to taste pepper
- to taste roasting herbs (salt-free)
- to taste parsley
Steps to make oven-baked salmon with potatoes and cherry tomatoes
To prepare this oven-baked salmon recipe you can use either fresh or frozen salmon, and you can use either fillets or steaks. You can also use less expensive fish, fresh or frozen.
Peel the potatoes, rinse them and cut them into large pieces.
Drop them into lightly salted boiling water, cook for 7 minutes, then lift them out with a slotted spoon and transfer them to a bowl. Season with salt, pepper, oil and a pinch of roasting herbs (or thyme and rosemary) and mix. With this step the potatoes will finish cooking together with the salmon and will be perfectly tender.
Cut the cherry tomatoes into quarters (already washed), place them in a bowl with the olives, pine nuts and raisins, sprinkle with a little salt and a drizzle of oil and mix. Arrange the salmon fillets or steaks in a baking dish, spaced slightly apart.
Distribute the potatoes and then add the cherry tomatoes with their juices. Drizzle with a little more oil, pour in the white wine and bake in a preheated oven at 392°F for 15-20 minutes. Finish, and if you like, garnish with parsley.
Our recipe is ready — just serve it immediately.
Storage, notes and tips.
Oven-baked salmon with potatoes and cherry tomatoes is delicious when fresh: it will be tender, flavorful and aromatic. Any leftovers can be stored in the refrigerator for 24 hours, well sealed in an airtight container, and should be reheated before consuming.
If you like, you can also add a few desalinated capers to the recipe.
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