Name: Baked Salmon With Cherry Tomatoes & Bell Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 4 salmon fillets; 2 cups cherry tomatoes; 2 bell peppers (red, yellow, or orange), sliced; 3 tablespoons olive oil; 3 cloves garlic, minced; 2 tablespoons lemon juice; 4 lemon slices (optional); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika; 1 teaspoon dried oregano or thyme; 2 tablespoons fresh parsley, chopped (optional for garnish)

I make this baked salmon with cherry tomatoes and bell peppers when I want a simple, colorful, and healthy meal with minimal effort. I enjoy how the salmon stays tender and flaky while the vegetables roast into sweet, juicy bites.

Why You’ll Love This Recipe

I like this recipe because it comes together in one pan and requires very little prep. I enjoy how the cherry tomatoes burst in the oven and create a light, natural sauce around the salmon. I also appreciate that the bell peppers add sweetness and texture, making the whole dish feel balanced and satisfying without being heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon fillets
Cherry tomatoes
Bell peppers (red, yellow, or orange), sliced
Olive oil
Garlic, minced
Lemon juice
Lemon slices (optional)
Salt
Black pepper
Paprika
Dried oregano or thyme
Optional: fresh parsley for garnish

Directions

I start by preheating the oven to 400°F (200°C) and lightly greasing a baking dish.

I place the sliced bell peppers and cherry tomatoes in the dish and toss them with olive oil, garlic, salt, pepper, and herbs.

I roast the vegetables for about 10 minutes so they begin to soften and release their juices.

I remove the dish from the oven and place the salmon fillets on top of the vegetables.

I season the salmon with salt, pepper, paprika, and a drizzle of olive oil and lemon juice.

I return everything to the oven and bake for about 12–15 minutes, depending on the thickness of the salmon, until it flakes easily.

I finish with fresh parsley and extra lemon slices before serving.

Servings and timing

I usually get about 4 servings from this recipe.

Preparation time: 10–15 minutes
Cooking time: 20–25 minutes
Total time: 30–40 minutes

Variations

I sometimes add zucchini or red onion for more vegetables.
I also sprinkle feta cheese on top after baking for extra creaminess.
I occasionally use chili flakes for a spicy kick.
I like adding olives for a briny Mediterranean flavor.
I sometimes use asparagus instead of bell peppers for a different texture.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2–3 days.
When reheating, I warm the salmon gently in the oven at 300°F (150°C) for about 10 minutes to avoid drying it out.
I reheat the vegetables in a pan or oven until warmed through.
I avoid microwaving when possible because it can make the salmon dry.

FAQs

Can I use frozen salmon?

Yes, I thaw it completely and pat it dry before baking.

How do I know the salmon is done?

I check that it flakes easily with a fork and is opaque in the center.

Can I cook everything at once instead of pre-roasting vegetables?

Yes, I can bake everything together, but pre-roasting the vegetables adds more flavor.

What type of salmon works best?

I usually use Atlantic or sockeye salmon fillets.

Can I make this recipe ahead of time?

I prefer cooking it fresh, but I can prep the vegetables ahead of time.

Conclusion

I like this baked salmon with cherry tomatoes and bell peppers because it is simple, flavorful, and easy to prepare in one pan. I enjoy making it when I want a light, wholesome meal that still feels vibrant and satisfying.