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.