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Roasted Salmon with Tomatoes

Roasted Salmon with Tomatoes a la bruschetta style. A mixture of fresh herbs, tomatoes, and coconut oil topped the salmon steaks and roasted to perfection.
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 2


  • 2 Salmon Steaks – about 8 ounces each
  • ½ lemon or lime
  • Black pepper to taste
  • 4 garlic cloves chopped finely
  • 2 scallions chopped finely
  • 2 teaspoon thyme leaves only
  • 2 tablespoons fresh parsley chopped finely
  • 4 tablespoons coconut oil
  • 1 tablespoon Pikliz
  • ¾ teaspoon salt
  • 1 cup diced fresh tomatoes seeds removed
  • 1 teaspoon ground toasted fennel powder


  • Preheat oven to 415 degrees, Fahrenheit. Remove any scales on the salmon steaks. Rub and squeeze the lemon/lime half on each of the steaks and rinse quickly with cool water. Pat dry and set aside. In a bowl, mix the remaining ingredients and set aside.
  • Butter the inside of a shallow baking dish. Season both sides of the salmon steaks with black pepper and place in the baking dish. Divide the spices mixture and top each steak.
  • Bake, uncovered, at 415° for 25 - 30 minutes or until the salmon steaks flakes easily with a fork.
  • Serve with steamed vegetables or a salad.


Substitute coconut oil for olive oil or grapeseed oil.


Serving: 1grams

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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