Baked Salmon with Tomato Bacon and Lemon

By January 28, 2020April 1st, 2020Seafood

The Simplicity of this healthy, tangy topping lifts the flavour of the delicate salmon fillet to another level



Prep time

5 Minutes

Cooking time

25 Minutes


  • 50g shortcut bacon, cut into small strips
  • 20g butter
  • 50g cherry tomatoes, cut in half
  • 1 teaspoon lemon zest 
  • 1½ – 2 tablespoons lemon juice = (½ lemon)
  • ¼ cup white wine
  • ⅓ cup torn basil leaves
  • 220g-250g salmon fillet, skin on


  • Preheat oven 180ºc
  • Place the salmon in a lined or well greased baking dish 
  • Melt the butter in a medium frying pan, over medium-high heat
  • Add bacon, cook until crispy
  • Add the tomatoes and lemon zest 
  • Lower the heat slightly then add the lemon juice and wine, cook until the liquid is reduced by half
  • Remove from heat and stir through the basil leaves. 
  • Pour the topping over the salmon 
  • Bake in preheated oven for 12-15 minutes  *see note
  • Serve and Enjoy!


  • Remember fish will continue to cook when removed from oven so be careful not to dry it out
  • Fish is cooked when the flesh separates easily at the thickest party 

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