Salmon & Burrata Plate with Basil Oil & Roasted Tomatoes
If you’re looking for a restaurant-worthy meal that combines fresh Mediterranean flavors with elegant presentation, this Salmon & Burrata Plate with Basil Oil & Roasted Tomatoes is the perfect recipe. Tender oven-roasted salmon is paired with creamy burrata cheese, sweet roasted cherry tomatoes, and a vibrant homemade basil oil that ties every element together. The result is a colorful, sophisticated dish that’s surprisingly simple to prepare yet impressive enough for dinner parties or special occasions.
The rich, flaky salmon is seasoned with garlic, lemon, smoked paprika, and oregano before being roasted to perfection. Sweet blistered cherry tomatoes provide a burst of natural sweetness, while silky burrata adds luxurious creaminess. A drizzle of fragrant basil oil brings freshness and a beautiful herbal finish that perfectly complements every bite. Serve this elegant plate with crusty artisan bread, roasted potatoes, couscous, or a crisp green salad for a complete and memorable meal.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Roasted Salmon
4 salmon fillets (about 6 ounces / 170g each)
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
½ teaspoon garlic powder
Salt and freshly ground black pepper, to taste
For the Roasted Tomatoes
2½ cups cherry tomatoes
2 tablespoons extra virgin olive oil
3 whole garlic cloves
1 teaspoon dried oregano
Salt and freshly ground black pepper
For the Basil Oil
1 cup fresh basil leaves
⅓ cup (80ml) extra virgin olive oil
1 tablespoon fresh lemon juice
1 small garlic clove
Pinch of flaky sea salt
Pinch of freshly ground black pepper
For Plating & Serving
2 to 4 burrata balls
Fresh basil leaves
Lemon wedges
Instructions
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease it with olive oil.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, smoked paprika, garlic powder, salt, and black pepper.
Pat the salmon fillets dry with paper towels and place them on one side of the prepared baking tray. Brush the lemon garlic marinade generously over each fillet and let the salmon rest for about 10 minutes while preparing the tomatoes.
In another bowl, toss the cherry tomatoes with olive oil, whole garlic cloves, oregano, salt, and black pepper. Spread them on the other side of the baking tray in a single layer.
Place the tray in the oven and roast for 15 to 18 minutes, depending on the thickness of the salmon. The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C), while the tomatoes should become soft, blistered, and lightly caramelized.
While the salmon is roasting, prepare the basil oil. Add the basil leaves, olive oil, lemon juice, garlic clove, flaky sea salt, and black pepper to a blender or food processor. Blend until completely smooth and vibrant green.
For an extra silky basil oil, strain the mixture through a fine-mesh sieve. This step is optional but creates a beautiful restaurant-style finish.
Remove the roasted salmon and tomatoes from the oven and allow them to rest for about 3 minutes.
To assemble each plate, spoon a generous amount of basil oil onto the serving plate.
Place one salmon fillet on top of the basil oil. Arrange the roasted cherry tomatoes around the salmon, along with several roasted garlic cloves.
Carefully tear or place one burrata ball beside the salmon. Allow the creamy center to spread naturally onto the plate.
Garnish with fresh basil leaves, freshly cracked black pepper, and a squeeze of fresh lemon juice.
Serve immediately with crusty bread, roasted potatoes, couscous, quinoa, or a simple green salad.
Tips
Choose fresh salmon fillets with firm flesh and bright color for the best flavor and texture.
Bring the salmon to room temperature for about 15 minutes before roasting to promote even cooking.
Pat the salmon dry before seasoning so the marinade adheres better.
Avoid overcooking the salmon. It should remain moist, tender, and slightly translucent in the center before resting.
Use ripe cherry tomatoes for maximum sweetness. Roasting intensifies their natural sugars and creates a rich, concentrated flavor.
Fresh basil produces the brightest basil oil. Avoid wilted or bruised leaves.
Use high-quality extra virgin olive oil since it is a key flavor component throughout the recipe.
Remove the burrata from the refrigerator about 20 minutes before serving so it reaches room temperature and becomes extra creamy.
Drizzle the basil oil just before serving to preserve its vibrant green color and fresh herbal aroma.
Variations
Replace the salmon with grilled sea bass, halibut, trout, cod, or chicken breast.
Use heirloom tomatoes instead of cherry tomatoes during peak tomato season.
Swap burrata for fresh mozzarella, whipped ricotta, goat cheese, or feta.
Add roasted asparagus, zucchini, or broccolini for additional vegetables.
Top the finished dish with toasted pine nuts or chopped pistachios for extra crunch.
Drizzle balsamic glaze over the tomatoes for a sweet and tangy finish.
Add sliced avocado for a creamy Mediterranean-inspired variation.
Replace basil oil with parsley oil or arugula pesto for a different herbal flavor.
Serve over creamy risotto, orzo, couscous, or lemon herb quinoa for a heartier meal.
Add capers or olives for extra Mediterranean flavor.
Q&A
Can I prepare the basil oil ahead of time?
Yes. Basil oil can be refrigerated in an airtight container for up to three days. Stir before serving.
Can I grill the salmon instead of roasting it?
Absolutely. Grill over medium-high heat for about 4 to 5 minutes per side, depending on thickness.
How do I know when salmon is fully cooked?
The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).
Can I use mozzarella instead of burrata?
Yes. Fresh mozzarella is an excellent substitute, although burrata provides a creamier texture.
Can I make this recipe dairy-free?
Simply omit the burrata or replace it with a dairy-free cheese alternative.
What side dishes pair well with this recipe?
Roasted potatoes, couscous, quinoa, crusty bread, grilled vegetables, risotto, or a fresh arugula salad all complement this dish beautifully.
Can I use frozen salmon?
Yes. Thaw it completely in the refrigerator and pat it dry before marinating.
How should leftovers be stored?
Store the salmon, tomatoes, and basil oil separately in airtight containers in the refrigerator for up to two days. Add fresh burrata only when serving.
Nutrition
Per Serving (Approximate)
Calories: 640
Protein: 40g
Carbohydrates: 10g
Fat: 48g
Saturated Fat: 13g
Fiber: 2g
Sugar: 5g
Cholesterol: 135mg
Sodium: 420mg
Calcium: 220mg
Iron: 2mg
Omega-3 Fatty Acids: Approximately 2,000mg
Nutrition values are estimates and will vary depending on the size of the burrata and salmon fillets used.
Conclusion
This Salmon & Burrata Plate with Basil Oil & Roasted Tomatoes is a stunning combination of fresh Mediterranean ingredients that delivers elegance, flavor, and nutrition in every bite. Flaky roasted salmon, creamy burrata, sweet blistered tomatoes, and vibrant basil oil create a perfectly balanced dish that’s both visually impressive and incredibly satisfying. Whether you’re preparing an intimate dinner, entertaining guests, or simply treating yourself to a gourmet homemade meal, this recipe offers restaurant-quality results with surprisingly little effort. It’s a beautiful celebration of fresh ingredients that you’ll want to make again and again.