Salmon Baked on Tomatoes with Garlic and Spices

Salmon baked on tomatoes is a great choice for a Shabbat meal! Each type of fish gives this recipe its own unique flavor, and the dish takes on a new character, surprising your family and guests every time!

Tip: bake the salmon skin side up; this keeps the fish from drying out and makes it very juicy. On Shabbat morning, I warm it on the hot plate, and it becomes even tastier!

Take a cleaned, gutted fish and wash it thoroughly, especially the head.

On the bottom of a baking tray, arrange chopped tomatoes, either fresh or canned in their own juice, garlic, spices (I use a blend specifically for fish or pizza—I like the flavor), and a little vegetable oil. If the fish is fatty, you can leave out the oil, but you will need to baste it with the juices released during cooking.

Score the salmon fillet on the skin side (otherwise it will be hard to divide into portions later), coat it with vegetable oil and fish seasoning, and insert garlic cloves into the cuts. ⠀ If you have filleted sides, like the Atlantic salmon in my photo, place all the tomatoes underneath and lay the fillet on top, skin side up. ⠀ If you have a whole fish, place the tomatoes underneath it as well, make cuts on both sides, and stuff the inside with tomatoes too. It will be very juicy and delicious. ⠀ The photos show examples made with salmon (above) and barramundi (Australian perch, below).

Put it in the oven for an hour—if you have a large, powerful oven, it will probably need less time.

Enjoy your meal!

Recipe and photos provided by fitness nutritionist Dvora Lidiya, Instagram @dvorush_na_pp