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Roasted Lemon Basil Butter Salmon with Burst Tomatoes

5 from 4 votes
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  • 1 2-pound salmon filet
  • 3 tablespoons unsalted butter softened
  • 2/3 cup panko bread crumbs
  • 3 tablespoons chopped fresh basil
  • 2 lemons zest freshly grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoons olive oil
  • pint cherry tomatoes halved
  • fresh basil for serving
  • lemon wedges for spritzing


  • Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment paper.
  • Place the salmon filet on the baking sheet. Spread the softened butter over top.
  • In a bowl, stir together the panko, basil, lemon zest, salt and pepper. Add in the olive oil and stir until combined. Place the panko mixture all over the buttered salmon. Add tomatoes around the sides of the salmon and sprinkle with salt and pepper.
  • Roast the salmon for 20 to 25 minutes, until the top is golden, the salmon is flakey and the tomatoes are bursting. Remove it and let cool slightly before serving it with lemon wedges and fresh basil. I think this works well with rice or potatoes!

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