Baked salmon tray with rice & tomatoes

Baked Salmon Tray with Rice & Tomatoes

baked salmon tray

Baked Salmon Tray with Rice & Tomatoes

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Servings 4
Calories 476 kcal


  • 4 salmon fillets, skin removed
  • 1 tsp honey
  • 2 tbsp soy sauce
  • 2 tbsp coconut oil
  • 4 slices lemon
  • 2 tbsp lemon juice
  • 2 cups cooked jasmine rice
  • 1 cup cherry tomatoes
  • 1 handful basil leaves


  • 2 tsp paprika
  • 1/2 tsp curry powder
  • 1 tsp oregano
  • pinch chilli flakes


  • Rinse the salmon, pat dry with a paper towel and place in a bowl. Season with salt, pepper, paprika, curry, and oregano. Add honey, soy sauce, 2 tbsp of coconut oil and 2 tbsp of lemon juice. Mix everything and cover the bowl.
  • Preheat oven to 400°F (200°C).
  • If the rice is cold, warm it up first. Spread the warmed rice over the whole surface of an oven proof tray.
  • Place the salmon fillets on top of the rice, add the cherry tomatoes and basil leaves, then sprinkle with chili flakes.
  • Top salmon with lemon slices, and drizzle over the remaining marinade. Bake in the oven for 15 minutes.
Keyword salmon

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