You are here: 

Herb and tomato baked salmon


Brian Piercey, executive chef, Bridie Molloy’s and the Celtic Hearth, St John’s, NL

Salmon is high in protein, and this delicious baked dish is very easy to make.

1 tbsp olive oil 15 mL
boneless salmon fillet portions
1 tbsp
fresh basil
15 mL
1 tbsp
fresh oregano
15 mL

salt and pepper, to taste

thin slices of tomato
2 tbsp
grated fresh Parmesan cheese or mozzarella (optional)
30 mL

Preheat the oven to 375°F (190°C). Line a baking sheet with a piece of parchment paper and brush lightly with some of the olive oil. Place the salmon fillets onto the paper and sprinkle with the basil, oregano, salt and pepper. Top with the tomato slices, brush with the rest of the olive oil and add the Parmesan cheese.

Bake until the salmon starts to flake apart when touched and the Parmesan is lightly browned – about 15 minutes. Serve with basmati rice or on spaghetti noodles with a basil pesto.

Makes 2 servings

If you have a recipe that could help someone with cancer, send it to

Nutrition information
Per serving
Calories 282
Fat 17 grams
Carbohydrates 3 grams
Fibre 1 gram
Protein 28 grams

Looking for more ideas?

Cover image for Eating Well When You Have Cancer

Our booklet Eating Well When You Have Cancer has more tips and ideas to help manage symptoms and side effects that can affect your eating during treatment.