Valley Fig Growers

Roasted Salmon With Caramelized Onions, California Figs and Red Wine

Serves 4


2 tablespoon olive oil 

1 pound yellow onions, halved and thinly sliced to measure 4 cups 


1 cup (6 oz.) Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and halved 

1/2 cup red or white wine 

1/2 cup chicken broth 

1 tablespoon balsamic vinegar 

1 tablespoon chopped fresh rosemary or 1 tsp dried rosemary 

Freshly ground black pepper 

1 to 1 1/3 pounds salmon filet, skinned and cut into 4 portions 

Chopped parsley  


  1. Swirl olive oil in bottom of medium nonstick skillet. Add onions and sprinkle 1⁄2 tsp salt. Cover and cook over medium-low heat, stirring occasionally, until onions are soft, about 10 minutes. Remove cover and cook, stirring often, until onions are golden, 15 to 20 minutes. Stir in figs, wine, broth, vinegar and fresh rosemary. Increase heat to high and simmer until sauce thickens, about 5 minutes. Add salt and pepper to taste. Keep warm. Preheat oven to 450 degrees. Sprinkle salmon with salt and pepper to taste. Place on lightly oiled heavy baking sheet. Roast for 7 to 10 minutes or until fish flakes. Sprinkle salmon with parsley. Serve over fig sauce.
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Nutrition Information

amount per serving

  • Calories 434
  • % Calories from Fat 39%
  • Fat 19
  • Cholesterol 57
  • Protein 25
  • Carbohydrates 40
  • Fiber 7
  • Iron 2
  • Sodium 399
  • Calcium 127
  • Potassium 937