Parmesan Baked Salmon with Tomato and Basil layers paper-thin tomato slices and dried basil over salmon fillets, then finishes everything with a snow of grated Parmesan. The oven does the rest in 20 minutes. It's a bright, savory dinner with 38.1g of protein per serving.
Craving a dinner that tastes like a five-star meal but comes together in under 30 minutes? You’ve found it. This Parmesan Baked Salmon with Tomato and Basil is my secret weapon for busy weeknights. The oven does all the work, transforming simple ingredients into a masterpiece. Imagine flaky, tender salmon topped with sweet, juicy roasted tomatoes and a savory, golden crust of melted Parmesan. It’s a healthy, elegant, and ridiculously easy dish that will make you feel like a culinary genius.
Ingredients
• 2 6 oz / 170 g salmon fillets, skinless and boneless
• 1 tbsp (15 ml) dried basil
• 1 medium tomato 5 oz / 140 g, sliced thinly
• 1 tbsp 15 ml olive oil
• 2 tbsp 0.4 oz / 10 g Parmesan cheese, finely grated
• Nonstick cooking spray
Instructions
1. Directions
2. Preheat oven to 375ºF / 190ºC. Line a baking sheet with foil and coat with nonstick spray.
3. Place salmon fillets on the prepared baking sheet, leaving space between them.
4. Sprinkle the dried basil evenly over both fillets.
5. Arrange the thin tomato slices in a layer over the basil.
6. Drizzle the olive oil over the tomatoes and salmon.
7. Scatter the grated Parmesan cheese over the top.
8. Bake for 15-20 minutes, or until the salmon flakes easily with a fork and the cheese is melted and golden.
9. Let rest for 5 minutes before serving.
Nutritional Information
• Calories: 332 kcal
• Carbohydrates: 2.5 g
• Protein: 38.1 g
• Fat: 17.9 g
Pro Tips
• Chef’s for Success
• Select salmon fillets of uniform thickness to ensure they cook evenly and stay moist.
• Slice your tomatoes paper-thin. This helps them soften and roast perfectly without making the fish soggy.
• For the most tender result, cook salmon until it just flakes, around 135°F / 57°C, as it will continue to cook while resting.
• Garnish with fresh, thinly sliced basil after baking for a vibrant pop of color and fresh aroma.
FAQ
Q: How long do I bake salmon at 375
A: Bake the salmon for 15-20 minutes at 375ºF (190ºC). The fish is done when it flakes easily with a fork and the Parmesan cheese is melted and golden.
Q: What is the best internal temperature for baked salmon
A: For the most tender and moist result, cook the salmon until its internal temperature reaches around 135°F (57°C). It will continue to cook slightly as it rests for 5 minutes.
Q: How do I prevent my salmon from getting soggy from the tomatoes
A: To prevent a soggy result, slice the tomatoes paper-thin. This allows them to roast and soften perfectly during the short cooking time without releasing excess moisture onto the fish.
Q: Can I use fresh basil in this recipe
A: This recipe uses dried basil for the baking process. For a fresh flavor and vibrant color, you can garnish the cooked salmon with fresh, thinly sliced basil before serving.
Pro Tips
- Slice the tomatoes paper-thin. Thin rounds soften and roast perfectly in the oven without making the fish underneath soggy.
- Choose fillets of uniform thickness so both portions cook evenly and stay moist from edge to center.
- Bake the salmon only until it just flakes, around 135°F / 57°C. It keeps cooking as it rests, so pulling it early is the route to tender fish.
- Let the fillets rest for 5 minutes before serving so the juices settle back into the flesh.
- Scatter fresh, thinly sliced basil over the top after baking for a vibrant pop of color and aroma that the dried basil alone can't give.
Frequently Asked Questions
Can I use fresh basil instead of dried basil?
Yes. The recipe already suggests finishing with fresh sliced basil after baking; using fresh throughout works too, with a little extra by volume.
Can I use cherry tomatoes instead of a slicing tomato?
Halved cherry tomatoes work well. Keep them cut-side up on the fillets so their juices stay contained and the salmon doesn't get watery.
How do I know when the salmon is done?
It's ready when it flakes easily with a fork and the Parmesan on top is melted and golden, about 15-20 minutes at 375ºF / 190ºC.
Is this salmon recipe keto-friendly?
Yes. Each of the two servings has 2.5g of carbs and 38.1g of protein, with 17.9g of fat from the salmon, olive oil, and Parmesan.
Recipe card below.
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Parmesan Baked Salmon with Tomato and Basil
Ingredients
Method
- Directions
- Preheat oven to 375ºF / 190ºC.
- Line a baking sheet with foil and coat with nonstick spray.
- Place salmon fillets on the prepared baking sheet, leaving space between them.
- Sprinkle the dried basil evenly over both fillets.
- Arrange the thin tomato slices in a layer over the basil.
- Drizzle the olive oil over the tomatoes and salmon.
- Scatter the grated Parmesan cheese over the top.
- Bake for 15-20 minutes, or until the salmon flakes easily with a fork and the cheese is melted and golden.
- Let rest for 5 minutes before serving.
- Slice your tomatoes paper-thin. This helps them soften and roast perfectly without making the fish soggy.
- Garnish with fresh, thinly sliced basil after baking for a vibrant pop of color and fresh aroma.
