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Roasted Curry Salmon With Tomatoes

Roasted Curry Salmon With Tomatoes
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 400º F. Cook the rice according to the package directions.
  2. Meanwhile, toss the tomatoes, oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet.
  3. Nestle the salmon among the tomatoes. Season with the curry powder, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until the salmon is opaque throughout and the tomatoes are soft, 15 to 18 minutes.
  4. Serve over the rice and sprinkle with the basil.
By August, 2010

Nutritional Information

  • Per Serving
  • Calories 509Calories From Fat 147
  • Fat 16g
  • Sat Fat 3g
  • Cholesterol 107mg
  • Sodium 451mg
  • Protein 43g
  • Carbohydrate 44g
  • Sugar 2g
  • Fiber 2g
  • Iron 4mg
  • Calcium 54mg
What does this mean? See Nutrition 101 .

Quick Tip

Briannas Creamy Balsamic Vinaigrette
To turn this meal into a salad, omit the rice and toss the tomatoes and salmon with greens and a red wine vinaigrette.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.