Spicy Baked Salmon Topped with Tomato Masala
This salmon fillet recipe is baked together with a spicy tomato masala topping for a nourishing and flavorful dinner. Spicy baked salmon is easy to make and bursting with South Asian flavors. Ready within 30 minutes.
Ingredients
- 2 tbsp olive oil
- 1 bay leaf
- 1 medium onion finely chopped*
- 4 medium tomatoes finely chopped*
- 1 green chili pepper slit
- 1/2 tsp dried oregano or Italian herbs
- 1/2 tsp paprika
- 1/4 heaped tsp ground thyme
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp red chili powder
- 1/8 tsp black pepper or to taste
- 1/8 tsp red chili flakes
- 1 tbsp parsley chopped, plus more for garnish
- a dash garlic powder optional
- 1 tsp salt or to taste
- 1 lb salmon cut into fillets if desired
- 1/2 lemon juiced
Instructions
- Preheat the oven to 425° F.
- Heat olive oil in a pan over medium-high heat. Add the bay leaf and onion and sauté until lightly golden, about 5-7 minutes.
- Add the tomatoes and cook until they are soft, about 5 minutes. Add the green chili pepper, all the spices, herbs, and salt.
- Cook until the tomatoes have completely reduced and the moisture has mostly evaporated. Taste and adjust salt and seasoning.
- Lightly grease an oven-safe pan. Place the salmon on the pan sprinkle salt and squeeze the lemon juice over them.
- Spoon the tomato mixture on top of the salmon. Bake for 15-18 minutes, or until the thickest part of the salmon is cooked through and flakey. Try not to overcook it as it will get dry and chalky. Sprinkle fresh parsley and serve immediately. I like to serve it with a side of brown rice and vegetables or a salad.
Notes
*I use the pulse setting of my food processor to chop these.
Nutrition
Calories: 525kcal | Carbohydrates: 18g | Protein: 48g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 125mg | Sodium: 1362mg | Potassium: 1775mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2729IU | Vitamin C: 43mg | Calcium: 72mg | Iron: 3mg