Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Salmon and Tomato Bake
A fresh and easy sheet-pan dinner featuring succulent salmon fillets nestled among vine-ripened cherry tomatoes and garlic cloves. As the tomatoes roast, they burst into a natural, sweet sauce that perfectly coats the flaky, Omega-3-rich fish. It is a sophisticated, low-effort meal that highlights the beauty of simple, high-quality ingredients.
A fresh and easy sheet-pan dinner featuring succulent salmon fillets nestled among vine-ripened cherry tomatoes and garlic cloves. As the tomatoes roast, they burst into a natural, sweet sauce that perfectly coats the flaky, Omega-3-rich fish. It is a sophisticated, low-effort meal that highlights the beauty of simple, high-quality ingredients.
Ingredients
- 73.33 g Pink Salmon
- 2 tbsp Lemon Juice
- 1/4 cup Rice, cooked
- 91 g Tomato, ripe peeled sliced
- 1/4 cup Shallot, chopped
- 1 tbsp Butter, melted
- 0.33 tbsp Cheddar Cheese, grated
Instructions
- Preheat oven to moderate = 180°C.
- Drain the salmon and reserve the juice from the tin. Remove any skin and bones from the salmon and seperate the fish into large flakes.
- In another bowl, combine the salmon juice and the lemon juice.
- Spread 1/4 of the cooked rice into the base of a greased casserole dish. Add 1/3 of the salmon and sprinkle over some of the lemon juice mixture. Next add a layer of tomatoes, sprinkle with salt and pepper and some of the shallots.
- Add two more layers of the rice, salmon. tomatoes and shallots. Finish with a layer of rice.
- Pour the melted butter over the final rice layer and sprinkle with the cheese.
- Bake uncovered for about 30 minutes- should be very hot all the way through. Stand 5 minutes before serving.
Storage and Meal Prep Tips
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