This is one of my favourite ways to make baked salmon for a weeknight dinner. It’s fast and crazy simple — start to finish it takes about 40 mins, including prep time. You can change this recipe up in a bunch of ways, but this is how we’ve done it the last few times. This version feeds two, but it can easily be doubled.
Baked salmon with lemon and tomatoes
- 2 salmon filets
- 1 lemon
- 12-16 cherry tomatoes
- olive oil
- fresh ground pepper
- a pinch of salt
- fresh herbs if you’re feeling fancy (tarragon or dill work really well)
- Heat the oven to 375.
- Lay the two sheets of tinfoil out and pour a bit of olive oil in the centre of each.
- Place the salmon skin-side-down on the oil.
- Sprinkle fresh ground pepper and a bit of salt over the salmon — not a whole lot.
- Cut the lemon so you have 8 slices, not including the end bits. Put 4 slices across the top of each filet.
- Slice the tomatoes in half lengthways and put those on top of the lemon slices, cut side down.
- Carefully fold the tinfoil up to contain everything, and tightly seal the edges so steam and liquid won’t escape. It’ll end up as a sealed packet with air inside over the salmon.
- Place these on the baking sheet and bake for 20-25 mins — the salmon should be opaque all the way through, but not crazily overdone. Don’t worry about it too much.
That’s it. If you want to get fancy you can toss in a sprig or two of tarragon or dill, or maybe some thyme or a couple of basil leaves. Serve your baked salmon with a side of buttery steamed spinach or a simple salad, and some short grain brown rice.