**Salmon Provencal** Here’s a salmon dish made for summer. Fresh tomatoes, fresh chopped herbs, a few shallots, lemon juice, balsamic and olive oil make a perfect sauce to accompany baked salmon fillets.


  • 3 large plum tomatoes, coarsely chopped
  • 3 shallots, coarsely chopped
  • 1 Tbsp chopped fresh tarragon
  • 1 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh chives
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp balsamic vinegar
  • Salt
  • 2 Tbsp olive oil
  • 4 salmon fillets, about 5-6 ounces each
  • Freshly ground black pepper


  1. Preheat oven to 400°F.

  2. Blanch the tomatoes, then peel, core and dice: Blanch the tomatoes by first scoring
    the ends with a sharp knife, and then plunging them into a pot of simmering salted
    water for 15-30 seconds. Then put them into ice water for 1 minute.
    Drain the tomatoes and peel off and discard the skin.

  3. Cut the tomatoes into quarters, remove the core and seeds, and dice the flesh.

  4. Combine tomatoes, herbs, olive oil, salt: In a large bowl combine the tomatoes,
    tarragon, basil, chives and olive oil. Add salt to taste.

  5. Whisk together lemon juice, vinegar, shallots: In another bowl, whisk together
    the lemon juice, vinegar, and shallots (the acid in the lemon juice and vinegar will
    help take the sharp edge off of the shallots).

  6. Bake the salmon fillets: Arrange salmon fillets on an oiled baking sheet without
    crowding. Drizzle with olive oil and season lightly with salt. Bake until salmon is
    barely cooked through and lightly browned on the edges, 8-12 minutes, depending
    on the thickness of the salmon fillets.

  7. Mix dressing with tomato mixture, serve with salmon: To serve, mix the shallot
    mixture with the tomato mixture, and spoon a couple tablespoons around each fillet.
    Sprinkle the salmon with freshly ground black pepper. Serve immediately.

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