Baked Salmon recipe – Baby tomatoes & herbs crusted with rice and asparagus


#1 Salmon Meal Ideas – Mild spice, baby tomatoes and herbs crusted baked salmon with rice and roasted asparagus !

This is one of my FAVourite  baked Salmon recipe. The secret taste buster is the ‘Tangy Tomato Topping’ , the Herbs and a hint of SPICES ! Make this more flavorsome with fresh herb mix like ‘oregano & mint’, ‘cilantro & mint’ , ‘parsley & thyme’ or your own favourite herb mix :)…and not to mention the simple cooked rice and the roasted asparagus makes a filling healthy happy meal ! Bon Appetit !

Let’s get started !

This meal serves 2

Ingredients : ( for 2 ‘palm-size’ or ‘baking/grilling-size’ Salmon pieces)
2 palm-size or baking/grilling size Salmon pieces (boneless, skinless or with skin)
1/2 Lemon juice
few drops of Olive oil per fish piece (i used chilli-infused olive oil )
6 – 7 baby tomatoes
1/2 tsp garlic flakes ( 1/4 tsp per Salmon piece)
1 tsp dried Italian herb mix ( 1/2 tsp per Salmon piece) ( you can also use fresh herbs )
for each piece – a pinch of coarse sea salt

For the spice-marinade :
turmeric powder – 1/4 tsp
salt- 1/4 tsp
ginger powder – 2 pinch (or 1/4 tsp fresh smooth paste)
pepper powder – 1/8 tsp
fennel powder – 1/2 tsp
a tsp of water ( to make a thick paste)
(optional – you can add chilli powder or more spice powder of your choice )

 Ingredients : ( for rice )
1/4 cup Basmati rice or long grain rice
2/3 cup water (to cook the rice)
oil – 2 tsp, salt – 1/8 tsp , pepper powder – 1/8 tsp
(optional – cardamom – 2 , cinnamon stick – 1″ , green chilli – 1 ) – enhances the flavor of rice when added

Ingredients : ( for roasted asparagus)
Asparagus – (10 – 12 spears )
oil – 2 tsp ( to roast )


Step 1) Wash 1/4 cup of rice and soak in 2/3 cup of water.

Step 2) Wash the asparagus and cut off the bottom 1″ and discard. Cut the rest into 2″
pieces and keep aside.
note -> feel free to snap or peel the asparagus if you wish to…

Step 3) Wash and finely chop the baby tomatoes

Step 4) Preheat the Oven to 190 C / 375 F . Line the baking tray with foil and grease with a tsp of oil where you place the fish.

Step 5) Make the spice marinade of 1/4 tsp turmeric powder, salt- 1/4 tsp,
ginger powder – 2 pinch (or 1/4 tsp fresh smooth paste), pepper powder – 1/8 tsp,
fennel powder – 1/2 tsp. ( you can add 1/2 tsp chilli powder if you are on the spicy side;).
Pour a tsp of water and make a thick paste.
note–> If you wish to season the salmon with just salt & pepper, go ahead with it:)

Step 6) Clean and gently pat dry the Salmon pieces with a kitchen tissue and place  them on a plate.

Step 7) Make diagonal slits on the inner part of the Salmon pieces opposite to the lines seen on the fish and place on the baking tray.
note–> do not cut along the lines as this might flake the fish. (please see the picture here or watch the video for reference)

Step 8) Pour lemon juice over the fish pieces and marinate with the spice-marinade;  making sure the spice gets inside the slits and all sides fully coated. Let sit for 5 minutes.

Step 9) Arrange the top of the fish pieces with the chopped baby tomatoes (the top should looked sealed/covered with tomato pieces:)

Step 10) Sprinkle 1/4 tsp garlic flakes over each fish pieces

Step 11) Sprinkle 1/2 tsp Italian herb mix over each fish pieces
note–>(you can use a tsp of finely chopped fresh herbs for each pieces instead of dried mix)

Step 12) Now sprinkle a pinch of coarse sea salt evenly on top of the Salmon pieces

Step 13) Finally, end with some drops of olive oil on top (concentrating on the centre part of the fish)
note–> i used chilli-infused olive oil, you can use plain olive oil too..

Step 14) Now ready to go into the oven !!… Bake at 190 C/ 375 F for 15-20 minutes  until the oil surrounding the bottom edges of the salmon looks almost dry and the bottom edges starts turning light brown..

Step 15) While the Salmon is baking, cook the rice and asparagus.
To cook the rice, heat a deep-heavy pan and pour 2 tsp oil, add the cardamom, cinnamon and green chilli. Immediately, add the rice, water, salt and pepper.
Turn the heat to high and bring it to a boil. Once it starts boiling,reduce the heat to low and cover and cook for 12 minutes.

Step 16) Heat a fry pan and pour 2 tsp oil. Add the cut asparagus and saute on medium heat for 2 minutes. Then reduce to low and cook until it looks slightly roasted, ( this can take from 5 – 8 minutes)

Step 17) Now its time to check the Salmon. Once the oil in the baking sheet is almost dry and the bottom edges turn light brown, take them out!

Step 18) To Serve, divide the rice and asparagus equally between the plates and place the baked Salmon onto one side. What next ?…grab your fork & spoon ! :D…

More meal ideas coming…let me know how your 1st meal turned out :)…


Leave a Reply

Your email address will not be published. Required fields are marked *