Recipe: Tomato Baked Salmon


Nutritional Information (per serving)

  • 778 Calories
  • 64g Carbs
  • 54g Protein
  • 34g Fat



  • 1 tsp organic butter or coconut oil
  • 1-2 cloves garlic, finely chopped
  • 1⁄2 small red onion, finely chopped
  • 2 vine ripened tomatoes, diced
  • 1/4 pint chicken or vegetable stock
  • 40g bulgur wheat
  • 30g tomato purée
  • salt and pepper
  • 1 x 150g salmon fillet
  • handful fresh coriander, finely chopped
  • wedge lemon to garnish


  • Preheat oven to 150 ̊C/300 ̊F.
  • In a pan, melt half of the butter / oil over a medium heat. Add the onion and sauté for 3-4 minutes until softened.
  • Add the garlic and sauté for 2-3 minutes, stirring frequently.
  • Add the tomatoes and cook for 5 minutes.
  • Add the stock and bring to a steady simmer. Season with salt and pepper and cook for 5 minutes.
  • Melt the remaining butter / oil in a frying pan over a medium heat. Add the bulgur wheat and gently fry for one minute, stirring frequently.
  • Pour into an ovenproof dish. Add the tomato mixture and stir well.
  • Add the salmon. Cover loosely with tin foil and cook in the oven for 15-25 minutes, until the salmon is cooked throughout.
  • Remove from the oven and stir in the coriander.
  • Serve garnished with a wedge of lemon.


Serves: 1

Preparation Time: 1 hour

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