A handful of familiar ingredients can turn an ordinary salmon fillet into something special. This one-dish recipe brings together sweet roasted tomatoes, creamy mozzarella, fragrant basil and a rich balsamic glaze.

With just 15 minutes of preparation and around 15–20 minutes of cooking, it serves four and makes an inviting dinner without leaving a mountain of washing-up.

<h3>What You’ll Need</h3>

- 3 tbsp olive oil, divided

- 4 salmon fillets (170g each), preferably centre-cut

- 1 tsp kosher salt, divided

- ½ tsp ground black pepper, divided

- 2 tsp balsamic glaze, plus extra for drizzling

- 2 cups (280g) cherry or grape tomatoes, halved

- 1 garlic clove, minced

- 115g fresh mozzarella pearls, drained

- 4 large fresh basil leaves

<h3>1. Prepare The Salmon</h3>

Preheat the oven to 220°C (425°F). Brush a 23 × 33cm baking dish with 1 tablespoon of olive oil.

Pat the salmon fillets dry with kitchen paper to remove excess moisture. Season their tops and sides with ½ teaspoon of salt and ¼ teaspoon of black pepper.

Arrange the fillets skin-side down in the prepared dish, leaving enough space between them for the tomatoes and mozzarella.

In a medium bowl, whisk together another tablespoon of olive oil and 2 teaspoons of balsamic glaze. Brush the mixture evenly over the salmon, coating the tops and sides.

<h3>2. Add The Tomatoes And Mozzarella</h3>

Place the halved tomatoes in the same bowl used for the balsamic mixture. Add the minced garlic, remaining tablespoon of olive oil, ½ teaspoon of salt and ¼ teaspoon of black pepper.

Toss everything together until the tomatoes are evenly coated.

Arrange the seasoned tomatoes around the salmon, distributing them throughout the baking dish. Scatter the drained mozzarella pearls over the top.

Keeping the tomatoes alongside the fish allows their juices to mingle with the garlic, olive oil and balsamic glaze as everything roasts. The mozzarella will soften, creating creamy pockets among the sweet tomatoes.

<h3>3. Roast Until Tender</h3>

Transfer the baking dish to the preheated oven and roast for 11–17 minutes, depending on the thickness of the salmon fillets.

The fish should become opaque and flake easily when gently tested with a fork.

For greater precision, check the thickest part with an instant-read thermometer. The original recipe specifies 49–54°C (120–130°F) for medium-rare salmon or 57–63°C (135–145°F) for a more thoroughly cooked result.

The tomatoes should become tender and release their juices, while the mozzarella softens into the surrounding mixture.

<h3>4. Finish With Fresh Basil</h3>

Remove the baking dish from the oven and drizzle a little additional balsamic glaze over the salmon and vegetables.

Tear the fresh basil leaves into smaller pieces and scatter them across the dish just before serving. Adding basil at the end preserves its fresh aroma and provides a welcome contrast to the warm, roasted ingredients.

Serve the salmon directly from the baking dish, spooning the juicy tomatoes and melted mozzarella alongside each fillet.

The combination of tender fish, sweet tomatoes, creamy cheese and tangy balsamic creates a satisfying balance of flavours. Serve with crusty bread, pasta or a simple green salad to make the most of the delicious pan juices. Any leftovers can be refrigerated in an airtight container for up to two days.