Life gets busy, and sometimes you need a dinner that feels gourmet without the hour of prep work. As a chef, I really appreciate dishes that let fresh ingredients shine with minimal effort. That’s why this Salmon with Tomato and Basil recipe is currently on heavy rotation in my own kitchen. It’s incredibly fresh, the oven does practically all the heavy lifting, and the combination of savory, melted Parmesan against the sweet roasted tomatoes is just unbeatable for a quick, healthy weeknight meal.
Ingredients:
- 2 (6 oz / 170 g) salmon fillets, skinless and boneless
- 1 tbsp dried basil
- 1 medium tomato (approx. 5 oz / 140 g), sliced thinly
- 1 tbsp (15 ml) olive oil
- 2 tbsp (approx. 0.4 oz / 10 g) Parmesan cheese, finely grated
- Nonstick cooking spray
Directions:
- Preheat the oven to 375ºF (190ºC), then line a baking sheet with aluminum foil and spray it lightly with nonstick cooking spray.
- Arrange the 2 (6 oz / 170 g) salmon fillets on the prepared baking sheet with some space between them.
- Evenly sprinkle the 1 tbsp of dried basil over the top of both salmon fillets.
- Layer the thin slices from the 1 medium tomato over the basil-topped salmon.
- Drizzle the 1 tbsp (15 ml) of olive oil evenly over the tomato slices and fish.
- Scatter the 2 tbsp (approx. 0.4 oz / 10 g) of finely grated Parmesan cheese over the top.
- Bake in the preheated oven for 15 to 20 minutes, depending on thickness, until the salmon is opaque throughout and flakes easily with a fork, and the cheese is melted.
- Remove from the oven and allow the dish to cool for 5 minutes before serving.
Nutritional Information
Approximate values per serving based on the initial data provided.
- Calories: 332 kcal
- Carbohydrates: 2.5 g
- Protein: 38.1 g
- Fat: 17.9 g
Chef’s Pro Tips for Success
Here are a few expert tips to ensure your salmon turns out perfectly moist and flavorful every time.
- Watch the Thickness: Try to select salmon fillets that are relatively uniform in thickness. This ensures they bake evenly. If you have one very thin tail piece and one thick center cut, the tail will dry out before the thick piece is cooked through.
- Slice Tomatoes Paper-Thin: It is crucial to slice the tomatoes as thinly as possible. Thick slices won't soften enough during the short baking time, releasing too much water later and potentially making the fish soggy instead of creating a nice topping.
- Don't Overcook the Fish: Salmon should be cooked just until it is opaque and flakes easily with a fork. FDA recommends an internal temperature of 145°F (63°C), but many chefs prefer pulling it around 135°F (57°C) for a medium-rare to medium texture, as carryover cooking will take it higher while it rests.
- Fresh Basil Upgrade: While dried basil works great for convenience in the oven, if you have fresh basil on hand, chiffonade (thinly slice) some leaves and sprinkle them over the finished dish right before serving for a burst of fresh color and aroma.
Frequently Asked Questions (FAQ)
These questions are structured to be easily added to an AIOSEO FAQ Schema block.
How do I know when baked salmon is finished cooking? You know salmon is finished when the flesh turns from translucent to opaque pink. You can test it by gently pressing a fork into the thickest part of the fillet; if the fish flakes easily, it is ready. Be careful not to overcook it, as it can dry out quickly.
Can I use fresh basil instead of dried basil in this recipe? Yes, you can use fresh basil, but it's best applied differently. Dried basil is added before baking because it stands up better to oven heat. If using fresh basil, bake the salmon with just the tomato, oil, and cheese, then sprinkle chopped fresh basil over the dish right after removing it from the oven to preserve its bright flavor.
Can I make this recipe using salmon with the skin on? Absolutely. If using skin-on fillets, place them skin-side down on the foil-lined baking sheet. The baking process will crisp up the skin nicely on the bottom while the toppings cook on the flesh side.
How should I store leftover salmon? Leftover cooked salmon can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently in the oven or microwave just until warmed through to prevent it from drying out. It is also excellent served cold flaked over a salad the next day.
I really hope you give this easy 30-minute salmon dinner a try this week; it’s a lifesaver on busy evenings. The combination of tender baked salmon fillets with the savory punch of melted cheese and sweet roasted tomatoes creates a restaurant-quality meal right at home. It truly is the ultimate healthy weeknight seafood recipe that feels indulgent without the heavy effort. Enjoy this Parmesan topped salmon, and don't forget to leave a rating below!
