I’ve got a simple and delicious Monday dinner idea for you.
Roasted salmon is an easy weeknight go-to, and this version is elevated with a lemon-basil butter, crunchy panko topping and burst cherry tomatoes. It’s bright, flavorful and comes together with minimal effort.
Right now the tomatoes are at their peak—sweet and juicy—so I love roasting them alongside the fish so they pop and concentrate their flavor. Even as I’m ready for cooler-weather baking, I can’t resist buying a pint of cherry tomatoes. They make the dish feel fresh and summery.
This recipe is embarrassingly easy. You spread softened butter over the salmon for richness, then top it with a mixture of lemon zest, panko bread crumbs and chopped basil for crunch and herbaceous brightness. Scatter halved cherry tomatoes around the fillet, roast, and they burst into sweet, saucy little bites.
I usually serve this with something simple so the salmon remains the star. Brown jasmine rice is a favorite—fragrant and subtle—so it doesn’t compete with the flavors of the dish. Roasted baby potatoes or garlicky green beans are great options too. The salmon is also excellent chilled or reheated atop a salad.
This is a meal I’d happily eat right from the sheet pan. The buttery panko topping crisps up and pairs perfectly with the tender, flaky salmon and sweet burst tomatoes. Finish with fresh basil and a squeeze of lemon for brightness.
Roasted Lemon Basil Butter Salmon with Burst Tomatoes
4
30 mins
Pin Recipe
Leave a Review »
Ingredients
- 1 2-pound salmon filet
- 3 tablespoons unsalted butter, softened
- 2/3 cup panko bread crumbs
- 3 tablespoons chopped fresh basil
- Zest of 2 lemons, freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 pint cherry tomatoes, halved
- Fresh basil for serving
- Lemon wedges for spritzing
Instructions
-
Preheat the oven to 425°F. Line a baking sheet with foil or parchment.
-
Place the salmon filet on the baking sheet and spread the softened butter over the top.
-
In a bowl, combine panko, basil, lemon zest, salt and pepper. Stir in the olive oil until the mixture is moistened. Press the panko mixture evenly over the buttered salmon. Arrange the halved tomatoes around the salmon and sprinkle them with a bit of salt and pepper.
-
Roast for 20 to 25 minutes, until the topping is golden, the salmon flakes easily with a fork, and the tomatoes are bursting. Let the salmon rest briefly, then serve with lemon wedges and fresh basil. This pairs well with rice, potatoes or roasted vegetables.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. Share a photo if you enjoyed the recipe—your feedback means a lot.
That crunchy, buttery topping is the best part—perfect contrast to flaky salmon and sweet burst tomatoes.