Sheet Pan Salmon with Tomatoes and Red Onion

Sheet pan salmon with tomatoes and red onion is pretty effortless to whip up but tastes like so much more. Covered with lemony, garlicky gremolata and cooked with piles of red onion and cherry tomatoes, the whole dinner is bursting with flavor.

A metal sheet pan with 4 salmon fillets covered with gremolata, beside a pile of cherry tomatoes and diced red onions.

Adapted from Ruthy Kirwan | Easy Sheet Pan Cookbook | Rockridge Press, 2021

The best part about this salmon dish is that it’s both pretty enough to serve at a dinner party and easy enough to throw together on a weekday. Gremolata is an herb-based Italian condiment similar to pesto, but it’s typically prepared as a rough mix, as opposed to the classic smoothness of pesto.–Ruthy Kirwan


One of the boldest and brightest condiments in Italian cuisine, gremolata traditionally accompanies osso bucco (braised veal shank) but it works well on nearly anything that needs a little boost.

Basically, it’s a pretty simple mixture of parsley, lemon zest, and garlic. It can be used dry or with the addition of lemon juice and a little olive oil. It can also be used as a sauce, as in this recipe. Gremolata can be made ahead of time, especially with the addition of olive oil, and will last up to 4 days in the refrigerator.

Sheet Pan Salmon with Tomatoes and Red Onion

A metal sheet pan with 4 salmon fillets covered with gremolata, beside a pile of cherry tomatoes and diced red onions.

I love the huge flavor you get from roasting the cherry tomatoes, and how the heat of the oven mellows out the red onion, making this effortless sheet pan salmon a superb dinner.

Ruthy Kirwan

Prep 30 mins

Cook 15 mins

Total 45 mins

Cook the salmon

  • Arrange salmon fillets on one end of a rimmed baking sheet. Divvy the gremolata among them, using a spoon spread it around and coat the tops of the fish.
  • In the same bowl used to make the gremolata, toss the onion and tomatoes, stirring to lightly coat with leftover gremolata. Drizzle in olive oil and toss, making sure the last of the gremolata has coated the tomatoes and onions. Season to taste with salt and pepper.
  • Spread tomatoes and onions on the other end of the baking sheet. Roast until the onions and tomatoes are soft and the salmon is cooked through, 12 to 15 minutes.

    If your tomatoes and onions are still more firm than you prefer once the salmon is cooked through, move the salmon to a plate and return the tomatoes and onions to the oven for 5 minutes more.

  • Serve immediately.

Serving: 1servingCalories: 176kcal (9%)Carbohydrates: 11g (4%)Protein: 3g (6%)Fat: 14g (22%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 1mgSodium: 32mg (1%)Potassium: 582mg (17%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 1791IU (36%)Vitamin C: 69mg (84%)Calcium: 43mg (4%)Iron: 2mg (11%)

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Originally published August 27, 2021

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