Tantalizing Baked Salmon Meal - Baby Tomato & Herb Crusted Baked Salmon With Rice and Roasted Asparagus

This is one of my FAVourite baked Salmon recipe with a touch of mild-spice. Tantalize your taste buds with the tangy tomato topping and the flavoursome herbs...and not to mention, the simple cooked rice and the roasted asparagus makes a healthy happy meal... Bon Appetit ! :)

I have uploaded the step by step pictures and the video on last step...hope you like it :)

This meal serves 2
Ingredients: (for baking 2 Salmon pieces)
2 palm-size or baking/grilling size Salmon pieces( boneless, skinless or with skin)
1/2 lemon juice
few drops of olive oil
6-7 baby tomatoes
1/2 tsp garlic flakes (1/4 tsp per salmon piece)
1 tsp dried Italian herb mix (1/2 tsp per salmon piece) you can also use fresh herbs instead
a pinch of coarse sea salt (for each piece)

For the spice marinade:
1/2 tsp turmeric powder, salt - 1/4 tsp , ginger powder - 2 pinches, pepper powder - 1/8 tsp, fennel powder- 1/2 tsp, a tsp of water ( to make a thick paste)

Ingredients : (for rice)
1/4 cup Basmati rice or any long grain rice
2/3 Cup water (to cook the rice)
Oil - 2 tsp, salt- 1/8 tsp, pepper powder - 1/8 tsp
(optional - 2 cardamom , 1" cinnamon stick ,1 green chilli ) - this adds a nice flavor to the rice :)

Ingredients : (for roasted asparagus)
Asparagus - (10- 12 spears)
Oil - 2 tsp (to roast)

Wash 1/4 cup of rice and soak in 2/3 cup of water

Line the asparagus, cut off the bottom 1" and discard. Cut the remaining asparagus spears into 2" pieces and keep aside.
(You can also snap or peel the asparagus if you wish to :)

Wash and finely chop the baby tomato

Preheat the Oven to 190 C / 375 F . Line the baking tray with foil and grease with little oil.

Make a thick spice marinade with 1/4 tsp turmeric powder, 1/4 tsp salt, ginger powder - 2 pinch, pepper powder -1/8 tsp, fennel powder- 1/8 tsp, a tsp of water (add some more water if required, but remember the marinade should be thick)

Clean and gently pat dry the salmon pieces with a kitchen tissue and place them on a plate.

Make diagonal slits along the inner part of the salmon pieces opposite to the lines visible on the fish and place them on the greased baking tray.
(note : do not cut along the lines as this might flake the fish)

Pour lemon juice over the fish and marinate with the spice marinade; making sure the spice gets inside the slits and all sides fully coated. Let sit for 5 minutes.

Arrange the top of the fish pieces with chopped baby tomatoes. (the top should look sealed/covered with the baby tomatoes)

Sprinkle 1/4 tsp garlic flakes over each pieces

Sprinkle 1/2 tsp Italian herb mix over each pieces ( you can use a tsp fresh herbs instead)

Now sprinkle a pinch of coarse sea salt over each pieces

Finally, end with some drops of olive oil on top
( I used chilli-infused olive oil )

Now ready to go into the Oven...Bake at 190 C/ 375 F for 15 - 20 minutes until the oil surrounding the bottom edges of the salmon looks dry and the bottom edges of the salmon turns light brown.

While the Salmon is baking, cook the rice and asparagus.

To cook the rice, heat a deep heavy pan and pour 2 tsp oil. Add the cardamom, cinnamon and green chilli.
Immediately, add the rice, water, salt and pepper. Cover and bring it to a boil. When it starts boiling, reduce the heat to low and cook for 10 minutes.

To cook asparagus, heat a fry pan and pour 2 tsp oil. Add the cut asparagus and saute on medium heat for 2 minutes. Then reduce to low and cook until it looks slightly roasted (this can take from 5 - 8 minutes).

Now, its time to check the Salmon. Once the oil in the baking sheet is almost dry and the bottom edges of the salmon looks light brown, take them out of the oven.

To serve, divide the rice and asparagus equally between the plates and place the baked Salmon pieces on to one side. What next?...grab your fork & spoon :D

I have added the video at this step.
Hope you will try this recipe and let me know how it turned out :)