Herb and tomato baked salmon

Herb and tomato baked salmon


  • 1 tbsp olive oil
  • 2 boneless salmon fillet portions
  • 1 tbsp fresh basil
  • 1 tbsp fresh oregano
  • salt and pepper, to taste
  • 4 thin slices of tomato
  • 2 tbsp grated fresh Parmesan cheese or mozzarella (optional)


Preheat the oven to 375°F (190°C). Line a baking sheet with a piece of parchment paper and brush lightly with some of the olive oil.
Place the salmon fillets onto the paper and sprinkle with the basil, oregano, salt and pepper. Top with the tomato slices, brush with the rest of the olive oil and add the Parmesan cheese.
Bake until the salmon starts to flake apart when touched and the Parmesan is lightly browned – about 15 minutes.

Serve with basmati rice or on spaghetti noodles with a basil pesto.

Makes 2 servings

Nutrition facts

Per serving

  • Calories: 282
  • Fat: 17 grams
  • Carbohydrates: 3 grams
  • Fibre: 1 gram
  • Protein: 28 grams