5 Ingredient Oven Poached Salmon with Cherry Tomatoes and Broccoli makes for the perfect quick and easy weeknight dinner. One of the easiest paleo salmon recipes ever, ready in 30 minutes with minimal clean up. Low carb, high protein. Gluten Free and Dairy Free. 
Oven poached salmon is my new favorite thing. I just love salmon – I can eat it all the time and never get sick of it. It’s awesome in the form of salmon cakes, broiled with pesto, pan seared with salad, smoked with eggs for breakfast, you get the idea. I think it’s safe to say I love to create recipes with salmon, and I really wanted to create an oven poached salmon recipe.
What I hadn’t done with salmon yet though? Oven poached salmon. Salmon in aluminum foil parcels is something I had yet to make. I kind of just woke up one morning with my mind set on cherry tomato and broccoli oven poached salmon.
Luckily the Colombian grocery stores do in fact carry cherry tomatoes. I was worried at first, this simply would not work with regular tomatoes. Also, what is it with tomatoes in Latin American countries? Is it just me or are they entirely lacking in that juicy awesome heirloom tomato flavor and scent? I would think (well this is based on no former agricultural tomato knowledge whatsoever) that Nicaragua, Costa Rica and Colombia would all have super flavorful tomatoes. Nope. They do not even compare with US summer heirloom tomatoes, or even spring European tomatoes. In Russia at my grandmother’s country house I would eat tomatoes like apples, they were so good. Wouldn’t even think to do such a thing here. Luckily the cherry tomatoes seem to be better.
I digress. Now, back to creating oven poached salmon.
The idea here is you layer broccoli florets and cherry tomatoes on rectangular pieces of tin foil, drizzle with extra virgin olive oil and tamari (omit for paleo version) and sprinkled with salt and pepper. This is the veggie base of the dish.
Then you top the veggies with a beautiful vibrant and colorful piece of salmon fillet. Skin up or skin down is up to you. I did two with skin up and two with skin down – and didn’t notice much of a flavor different either way. Seal those parcels right up – and try to make sure you cut off a long enough piece of aluminum foil. The first time I made this dish I had to double wrap each parcel as the original piece of tin foil was wayyyy to short.
Then pop all the parcels into the oven for 20-25 minutes and dinner is ready. I cannot think of a healthier more nutritious meal. This has to be one of the best oven poached salmon recipes that is packed full of protein, fiber, and vitamin C while being low carb and completely grain free. 26 grams of protein per parcel!
It’s one of the easiest oven poached salmon recipes you could make on busy nights, too. There is minimal oil here and nothing is pan fried. Everything cooks together in the oven and all the juices blend together and once you open up those parcels it’s like opening up a present.
The tomatoes and broccoli are lightly soft with tender flaky salmon. An uber healthy feel good meal, perfect for a busy weeknight.
Other salmon recipes to try:
- Canned Hearts of Palm Recipes for Salmon Cakes {GF, DF}
- Broiled Red Curry Salmon with Bean Sprouts {GF, DF}
- Salmon, Red Rice Veggie Bowls with Roasted Red Pepper Sauce for Fish {GF, DF}
- Strawberry Jalapeño Salmon {GF, DF}
- Oven Roasted Salmon and Broccoli, Red Pepper, Tomato Parcels {GF, DF}
How to make oven poached salmon with veggies:
Paleo Salmon Recipes : 5 Ingredient Oven Poached Salmon with Cherry Tomatoes and Broccoli makes for the perfect quick and easy weeknight dinner. Ready in 30 minutes with minimal clean up. Gluten Free, Dairy Free and can be made Paleo.
- 3 cups cut up broccoli florets
- 2 cups cherry tomatoes
- 1 pound salmon fillet cut into 4 4 ounce pieces
- 1 tablespoon extra virgin olive oil
- 1 tablespoon gluten free tamari omit for Paleo version (or replace with Coconut aminos or Paleo Fish Sauce)
- salt/pepper to taste
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Preheat oven to 400 degrees F.
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Cut 4 long pieces of aluminum foil and lay flat on the counter.
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Add equal amount of broccoli and cherry tomatoes to each piece of aluminum foil.
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Add salt/pepper to taste and drizzle with olive oil and tamari (optional).
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Place salmon piece on top of each broccoli cherry parcel.
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Add salt/pepper to taste. Seal the aluminum foil parcels.
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Bake for 20-25 minutes or until salmon is cooked through.
Megan @ MegUnprocessed.com says
This is perfect for a busy week! Only 5 ingredients!!
Vicky says
My thoughts exactly! Dinner doesn’t get much simpler than that : )
Jocelyn (Grandbaby cakes) says
Give me this salmon!!
Vicky says
Haha Happy to : ))
GiGi Eats says
THIS look bombs!!! And I love the addition of TAMARI sauce!!! 😛 MMMMM salmon is my life line!
Vicky says
Thanks! So easy to make : ))
Serena (Serena Bakes Simply From Scratch) says
So easy and looks amazing!
Vicky says
Thanks!
Wanda Lopez says
Love salmon. Haven’t done it this way before. So good, easy and healthy!
Vicky says
I loooove salmon too! My all time favorite fish : )
Kimberly @ The Daring Gourmet says
So vibrantly fresh, wholesome and delicious! Love it!
Vicky says
Thanks!
Annie @ Annie's Noms says
Salmon is our favourite fish by far, so I’m always looking for new ways to enjoy it. I’ve never thought to poach it in the oven though! Love how easy this recipe is! 🙂
Vicky says
Salmon is the best! Yes it is delicious poached in the oven : )
Christina | Christina's Cucina says
I’m not a huge salmon fan, but I’d love this done with a different fish and it’s perfect timing for Fridays during Lent!
Vicky says
Feel free to try this with a different fish. I am sure this would work with a firm white fish too : )
Brandon @ Kitchen Konfidence says
Such a lovely, simply meal. I do something similar but in parchment rather than foil.
Brandon @ Kitchen Konfidence says
*simple meal!
Vicky says
Couldn’t find parchment paper here in Colombia so had to use foil!
fabiola@notjustbaked says
Perfectly poached salmon is a staple here!
Vicky says
It’s the best right?
shorebird in the Northwest says
I was a salmon eater until I discovered red snapper filets. But now red snapper has become rare and rock bass is quite similar or rather exactly the same in taste. It is not “fishy” like salmon, especially when you keep the oily skin on, but the meat is firmer and falls into moist chunks. In fact poached red snapper can be used in any crab recipe. Rock bass is also fun to catch from your boat alongside a steep cliff, because they live in the rocks and as you sink a Gibbs lure, it hardly hits the bottom when they come out of their cubby holes to snap up the bait. The deeper you sink your lure the bigger the fish. Give me snappers or rock bass any time. But if you smoke fish, it is better to use salmon. The best way salmon is prepared as Grav Lox on a fresh bagel with cream cheese, onions and capers.
shorebird in the Northwest says
I do not see any fields marked with a star? What is the issue? That I think red snapper meat better than salmon?
Vicky says
Not sure what you mean?
Vicky says
I love both red snapper and salmon!
Linda Clark says
Yum!!!
Vicky says
Thanks! This is a great weeknight dinner recipe!
sandie says
Just read your directions for making this simple dish and noticed that in line 3 of your instructions you said to add email amounts of………. i believe that should read add equal amounts……….
Just saying
Vicky says
Thanks for pointing that out! Fixing the recipe now : ))
Deborah Daïen says
It’s so tasty. Concerning the “wrapping”,
I prefer using greaseproof paper in contact
with salted food, aluminium foil being
not recommended.
Vicky says
Good point. Parchment is definitely better to use here, instead of aluminum foil.
Julie says
This recipe was the most amazing dish I have made in a long while. It was super easy and very light. The only thing I did differently was placed the salmon over salad greens that were tossed with a ginger sesame dressing. I can’t wait to have this again! Super easy!
Vicky says
So glad you enjoyed this!! Thanks for taking the time to comment and let me know : )) Serving this over a salad with ginger sesame dressing sounds perfect!