Roasted Salmon with Cherry Tomato and Cucumber Salad

Delicious, easy to make, and packed with eye-healthy nutrients? Meet your new go-to fish dish

Roasted salmon with cherry tomato salad
Serving Size
1 filet
Prep Time
10 minutes
Cook Time
12 minutes

Fess up: You know you don’t eat enough fish. Popcorn shrimp and fried fish tacos don’t count! We’re talking about the kind of cold-water fish like salmon that can help keep your eyes (and the rest of you) healthy. 

One serving of salmon provides plenty of vitamin D, a nutrient that has been shown to ward off dry eye syndrome. This dish also delivers those inflammation-slaying omega-3 fatty acids you’ve heard so much about. Research suggests that eating fish at least twice a week can lower your chances of developing age-related macular degeneration by more than a third. 

When you put it that way, salmon has never looked so good. 


Main Dish
4 (3 ounces each)
salmon fillets
4 tablespoons, divided
olive oil
2 cups
cherry tomatoes, halved
1 cup
cucumber, diced
2 tablespoons
fresh oregano, leaves removed and chopped
2 teaspoons
white wine vinegar
to taste
Salt and freshly ground black pepper
  1. Preheat the oven to 425 degrees.
  2. Brush the salmon fillets with 1 tablespoon of the olive oil and arrange in a baking dish. Season with salt and freshly ground black pepper to taste.
  3. Roast in the oven until the salmon is cooked through and flakes easily when pierced with a fork, about 8 to 12 minutes.
  4. While the salmon is cooking, make the salad: Combine the cherry tomatoes, cucumber, oregano leaves, white wine vinegar and remaining olive oil in a mixing bowl, and toss. Season to taste with salt and freshly ground black pepper. 
  5. Arrange the salmon fillets on a serving platter, top with the salad, and serve immediately.


Nutrition Information

Calories 200
Fat 12.7 g
Saturated fat 1.9 g
Cholesterol 38 mg
Sodium 43 mg
Carbs 5.9 g
Protein 17.7 g