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Slow-Baked Salmon with Cherry Tomatoes

After a diagnosis of prostate cancer, people may be motivated to take an active role in their health and make lifestyle changes to enhance their recovery. Fortunately, there are a few simple dietary changes you can make, backed by science. In a recent webinar, PCF-funded investigator Dr. Stacey Kenfield discussed the evidence behind “Prostate 8,” a set of 8 recommendations. Following these recommendations after a diagnosis of prostate cancer is linked to lower risk of dying from prostate cancer.

Two of the recommendations are: consuming 2 or more servings of cooked tomatoes or tomato products per week, and consuming 2 or more servings of fish per week, especially fish high in omega-3 fatty acids, such as salmon.

This month’s recipe is an easy, delicious way to get a serving of tomatoes and fish in a single meal. You’ll also get some olive oil, which addresses another Prostate 8 component: consuming one serving of oil-based salad dressing or nuts per day.

View Dr. Kenfield’s entire presentation here.

Slow-Baked Salmon and Cherry Tomatoes

Prep time: 10 min
Cook time: 50 min
Serves: 4


  • 3 tablespoons extra-virgin olive oil
  • 12 ounces cherry tomatoes, halved
  • 1 clove garlic, smashed
  • 2 sprigs fresh basil
  • Coarse salt and freshly ground pepper
  • 4 skin-on wild-salmon fillets (each 6 ounces and 1 inch thick)


  1. Preheat oven to 350 degrees.
  2. In a 9-by-13-inch baking dish, toss together oil, tomatoes, garlic, and 4 basil leaves. Season with salt.
  3. Bake until tomatoes are just wilted, about 20 minutes. Remove from oven and reduce heat to 275 degrees.
  4. Season salmon with salt and pepper; place, skin-side down, in dish with tomatoes.
  5. Spoon pan juices over fish and bake until just cooked through and a thermometer inserted into thickest part registers 120 degrees, about 15 minutes.

Serve sprinkled with remaining basil leaves.

Recipe from Martha Stewart.com