I’m not a huge fish fan, so when it’s cooking or I know it’s going to be on the menu for the night, I don’t look forward to it! Ha…What’s that I hear you say? .. But it’s ‘good for you’ … I know, I know, I have pulled on my big girl panties and decided that I must eat fish at least once a week…

Since making this decision I have started enjoying salmon. YES ‘ENJOYING’, I actually LIKE it! Whoop … mini celebration dance….. So, after making my baked salmon dish (If you’ve not see it then click here, because it rocks!!) I decided that it was time to try a different take on salmon. I’m please to say the recipe worked out a treat, it was so good that I enjoyed it more than my first salmon creation, so it’s probably going to be a staple on our weekly menu!

Macros

This is for the whole recipe below (serves 2) – The salmon, the salsa and the asparagus (a Whole meal!). Its based on the typical weight of a piece of salmon (about 190g).
Total Carbs 13g
Fiber 4.6g
Net Carbs 8.4g
Protein 46.3g
Fat 32.8g
Calories 529

Print Recipe

Baked Salmon in Tomatoes

Baked salmon in garlic and tomatoes with a warm tomato salsa dressing, served with seasoned asparagus.

Course

Main Dish

Prep Time

15

Cook Time

40

Servings

Ingredients

Salmon Marinade

• 2 Salmon Fillets
• 2 Garlic Cloves
• 1 Tsp Dijon Mustard
• 5 Cherry tomatoes Sliced in half
• 1/2 Tsp Paprika
• 1 Tbsp extra virgin olive oil
• 1/2 Tsp Black pepper
• 1/2 Tsp Pink Himalayan rock salt
• 2 Kaffir Lime Leaves Crushed
• 2 Sprigs Fresh Dill
• 1 Lemon Cut in half

Tomato Salsa

• 150 Grams Cherry tomatoes (1 cup)
• 1 Tbsp extra virgin olive oil
• 1/2 Tsp oregano Dried
• 2 Garlic Cloves
• 1 Tsp lemon juice
• 1/2 Tsp Black pepper
• 1/4 Tsp Pink Himalayan rock salt

Seasoned Asparagus

• 1 Bunch Asparagus spears (approx 7 spears each) Approx 134g
• 1 Tbsp extra virgin olive oil
• 1 Tsp Garlic powder
• 1/2 Tsp Black pepper
• 1/2 Tsp Pink Himalayan rock salt
• 2 Kaffir Lime Leaves Crushed

Course Main Dish Prep Time 15 Cook Time 40 Servings Ingredients Salmon Marinade 2 Salmon Fillets 2 Garlic Cloves 1 Tsp Dijon Mustard 5 Cherry tomatoes Sliced in half 1/2 Tsp Paprika 1 Tbsp extra virgin olive oil 1/2 Tsp Black pepper 1/2 Tsp Pink Himalayan rock salt 2 Kaffir Lime Leaves Crushed 2 Sprigs Fresh Dill 1 Lemon Cut in half Tomato Salsa 150 Grams Cherry tomatoes (1 cup) 1 Tbsp extra virgin olive oil 1/2 Tsp oregano Dried 2 Garlic Cloves 1 Tsp lemon juice 1/2 Tsp Black pepper 1/4 Tsp Pink Himalayan rock salt Seasoned Asparagus 1 Bunch Asparagus spears (approx 7 spears each) Approx 134g 1 Tbsp extra virgin olive oil 1 Tsp Garlic powder 1/2 Tsp Black pepper 1/2 Tsp Pink Himalayan rock salt 2 Kaffir Lime Leaves Crushed

Instructions

Marinate the fish

1. First start by washing the fish in the juice of 1/2 a lemon (save the other half to marinate it in). Then place the fillets in an oven proof bowl (lined with foil if the dish sticks) with all of the marinade ingredients. Fish can be marinated overnight if you have the time, otherwise an hour in the fridge will be plenty of time for the flavours to infuse.
2. When ready to cook, preheat the oven to 200' (400'F or Gas Mark 6). When the oven is hot enough, place the dish on the top shelf (covered with a lid or some foil).
3. The fish will need 40 minutes to cook. Half way through remove the lid/ foil. While waiting for it to cook use this time to prepare the asparagus and the tomato salsa dressing.

Make the seasoned asparagus

1. Trim the asparagus spears, removing the dried/ hard ends and wash in some cold water.
2. Line an oven proof dish with some foil and spread the spears across. Drizzle with the olive oil.
3. In a small bowl combine the seasoning (black pepper, salt, lime leaves and garlic powder). Stir to combine then gently sprinkle over the asparagus ensuring they are all coated with some of the seasoning.
4. Place in the oven with the fish for 15 - 20 minutes (15 if you like them a little more crunchy). Half way through, give them a shake to distribute the seasoning.

Making the tomato salsa

1. Place all of the salsa ingredients into a small pan and cook over a medium - high heat for 5-8 minutes. Ideally cook them til they soften and start to loose shape as it releases some of the juices to make a bit of a sauce. If you prefer some crunch, you can heat them until the tomatoes have warmed through.
2. When the fish is ready, pour the tomato dressing over the fish and serve with the asparagus on the side.
3. Bon Apatite!