- Most Helpful
- Highest Rating
Fabulous!! The salmon bakes up so tender and moist. The tomato and onion flavor is perfect. We REALLY loved this! Didn't change anything, wonderful! Thanks Lorac, this is a definite keeper.
What a simple, elegant, healthy, classy recipe. Everyone loved it! It's a keeper -- thank you.
Very good and easy to prepare
I wasn't expecting this recipe to be anything special, but I tried it anyway since I had all the ingredients on hand. The fish turned out really flavourful, I didn't have any Parsley and also used olive oil. Easy to make, and baked in about 10 min's in a 400F oven (I had it on already for potatoes and forgot to turn it up).
We're always looking for new ways to prepare salmon, and this was awesome! The only thing I did differently was use olive oil instead of vegetable oil. Otherwise, I followed the recipe and it was fantastic. Beautiful presentation too! Thanks!
Holy Cow! Was this ever good! I had to leave off the tomato and onion, but used everything else. I should have made a double batch - I had teenage boys begging for more!
Yum, thanks for a fun way to prepare salmon. The tomatoes and onions were so sweet and a nice addition to the flavor of the salmon. I added a little bit of dried basil with the oregano.
This came out great. The fish was moist and loaded with flavor. Thanks for another way to prepare salmon!
My husband made this recipe for our family and we loved it! He used olive oil instead of vegetable oil. This is now a family favorite!
Hello there! :) I made this last night for myself for dinner. I wanted to treat myself to a great salmon dinner, and this was more than great! It was fantastic! So moist and flavorful. I think I should have cut the tomato thinner, but it turned out perfect! I didn't have any fresh parsley, and I used olive oil in place of the veg. oil. I served this with a simple salad of romaine lettuce, baby carrots, tomato wedges and homemade garlic/olive oil vinaigrette. Thanks for the great meal, and I'll be making this again! Even though I made this during the week, it's going in my Weekend Comfort Cookbook.