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Mediterranean-Inspired Salmon

  • Category

  • Cooking Time

    Less than an hour
  • Yields

    2 Servings

The Ripple Effect

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  • 2 cups baby heirloom tomatoes
  • 1 bunch fresh thyme
  • 1 tbsp. extra virgin olive oil
  • 1 cup shallots
  • 1/2 cup rosemary
  • 1/4 cup garlic
  • 1/4 cup marjoram (optional)
  • Gaeta olives
  • Desalted Pantelleria capers


We tapped South Florida executive chef Andrea Marchesin – who helms the Tuscan restaurant, Toscana Divino – to dish on his favorite salmon recipe.

His Mediterranean salmon is perched atop a bed of baby heirloom tomatoes, fresh thyme, and a dash of extra virgin olive oil.

The best part? It requires four easy steps and a handful of ingredients, all of which you can pick up at your neighborhood grocery store or farmer’s market.

Once the salmon is prepared, crack open a bottle of Pouilly-Fumé, a dry sauvignon blanc, which pairs nicely with the vibrancy of Marchesin’s salmon.

Step 1

Grill two eight-ounce slices of salmon to a medium temperature with a sprinkle of Maldon Sea Salt. Let rest.

Step 2

Meanwhile, cook baby heirloom tomatoes in a casserole dish with extra virgin olive oil, shallots, fresh thyme, rosemary, garlic, and marjoram.

Step 3

As soon as the tomato skin starts to break, add Gaeta olives and previously desalted Pantelleria capers.

Step 4

In a medium bowl plate, layer the sauce at the bottom and place the salmon on top. 

Our Tip

When cooking, brine the salmon in a 10 percent solution of water and salt for 20 minutes. Let rest in the fridge for an hour before grilling. This eliminates the need to add salt when grilling.

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