Baked Tomato Salmon

    30 minutes

    This is a very easy and healthy dish for a weeknight dinner. Serve with a side of sauteed spinach and a glass of pinot noir.

    117 people made this

    Serves: 2 

    • 2 (200g) boneless salmon fillets
    • 1 tablespoon dried basil
    • 1 tomato, thinly sliced
    • 1 tablespoon olive oil
    • 2 tablespoons grated Parmesan cheese

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 190 degrees C. Line a baking tray with a piece of aluminium foil and spray with nonstick cooking spray. Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices, drizzle with olive oil and sprinkle with the Parmesan cheese.
    2. Bake in the preheated oven until the salmon is opaque in the centre and the Parmesan cheese is lightly browned on top, about 20 minutes.

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    Reviews in English (185)


    Very good! Very simple! I'll be keeping this one! Here are my revisions, taken, in part, from other reviewers observations. Start with a VERY light sprinkle of garlic powder, salt and pepper. Evenly spread fresh basil, coarsely chopped. I grated fresh Parmesan directly onto the salmon and then again on top of Roma tomato slices. Another light sprinkle of salt and any leftover basil before a drizzle of olive oil. I let the salmon sit for about 30 to 45 minutes to allow it to soak up the flavors before baking it for 15 mins., followed by about 2 to 4 mins. under the broiler. I also think it should be served with a lemon wedge, it seemed to need a bit more citrus than what the tomatoes alone provide. Served with couscous and a salad of mixed greens.  -  14 Mar 2009  (Review from Allrecipes USA and Canada)


    I used fresh basil leaves and layered them under the tomato slices. It made a pretty presentation and the family enjoyed it.  -  27 Jun 2008  (Review from Allrecipes USA and Canada)


    Very yummy and quick prep. I covered the entire salmon with sliced tomatoes but i found my favorite bites were the ones with the parmasean crusted directly on the fish - will do more of that next time.  -  07 Sep 2008  (Review from Allrecipes USA and Canada)