Baked Salmon Tray with Rice & Tomatoes
Whip up a fuss-free and flavorful Baked Salmon Tray with Rice & Tomatoes. This complete meal is packed with heart-healthy omega-3s from the salmon, while the basmati rice adds a touch of fiber and the tomatoes provide a burst of vitamins.
Ingredients
- 4 salmon fillets (skin removed)
- 2 tbsp coconut oil
- 1 lemon (slice half & juice half)
- 2 cups brown rice (cooked)
- 10 cherry tomatoes
- 1 handful basil leaves
Spices
- 2 tsp paprika
- ½ tsp curry powder
- 1 tsp oregano
- pinch chilli flakes
Instructions
- Rinse the salmon, pat dry with a paper towel and place in a bowl. Season with salt, pepper, paprika, curry, and oregano. Add 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.
Nutrition per serve
Calories: 685kcal | Carbohydrates: 82g | Protein: 42g | Fat: 21g | Fiber: 5g
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My Sacred Plate is created by Jennifer Tak, an Integrative Health & Somatic Integration Practitioner exploring food, energy, and wellbeing. My Sacred Plate is where clean eating meets simplicity — offering flexible, nourishing recipes designed to support everyday balance.
For integrative menopause and nervous system support, visit My Sacred Energy.