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Salmon with Roasted Tomatoes, Capers, and Olives Recipe


If turkey isn’t your forte for the upcoming holiday dinner, then shake things up with this incredibly delicious salmon recipe by private chef, Kara Fauerbach.


  • 1 lb skinless organic salmon (cut into 4 equal size pieces)
  • 10 pitted cerignola olives
  • 2 tbsp capers
  • 3 cloves garlic
  • 10 oz cherry tomatoes
  • 1 tbsp “Better than Bouillon” concentrated stock base
  • 2 tbsp olive oil
  • Salt & pepper to taste


Preheat oven to 400 degrees Fahrenheit. Heat saute pan with 2 tablespoons of olive oil until smoking. Sear salmon until a golden crust forms. Once the crust has formed, remove the salmon from the pan and place the crust side up. Keep the oil and juices in the pan. With the heat on medium, add your cherry tomatoes, olives, capers, and garlic. Sautee for 3 minutes or until the cherry tomatoes skin begins to break and soften. Add your bouillon base and 1/2 cup of water and mix until it has dissolved. Place your salmon back on top of your pan with the tomato and olive mixture and place in the 400-degree oven for 10-12 minutes or until cooked to your liking.

Once salmon is done, remove it from the oven and put the salmon down first on your serving platter. Remove the whole cloves of garlic and give your sauce one last stir. Spoon tomato and olive mixture over your salmon.


Enjoy while hot!

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