Baked Salmon with Sun-Dried Tomato, Basil & Saffron

Tender salmon, sun-dried tomatoes, basil, lemon, and aromatic saffron come together in this easy baked salmon recipe. Each salmon fillet is wrapped individually in baking paper before going into the oven, helping keep the fish tender while the flavours cook together.

Serve the salmon with a generous helping of roasted vegetables and fresh baby tomatoes for a simple lunch or dinner.

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Why You'll Love This Recipe

This baked salmon is simple enough for a weeknight meal but full of fresh, aromatic flavours. Sun-dried tomatoes bring a concentrated tomato flavour, while basil, lemon, and Saffronice Saffron Powder complement the richness of the salmon.

Wrapping each fillet individually in baking paper also makes preparation straightforward and helps keep the salmon moist as it cooks.

Add your favourite vegetables to the oven and you have an easy complete meal without needing to prepare a separate sauce.

Why These Flavours Work with Salmon

Salmon has a rich flavour that works particularly well with bright and aromatic ingredients.

Sun-dried tomatoes provide a concentrated savoury-sweet tomato flavour, while basil adds a familiar herbal note. Lemon brings freshness, and saffron adds its distinctive aroma.

Because the salmon is enclosed in baking paper, the flavours remain close to the fish while it cooks.

Recipe Snapshot

Ingredients

For the Salmon

• 4 salmon fillets or steaks
• ¼ teaspoon Saffronice Saffron Powder
• 2 tablespoons (about 40 g) sun-dried tomatoes, finely chopped
• 1 teaspoon (about 1 g) dried basil
• 2 tablespoons (30 ml) cooking oil or olive oil
• 1 lemon, thinly sliced
• Sea salt and black pepper, to taste
• 4 pieces baking paper, large enough to wrap each salmon fillet individually
• A selection of your favourite vegetables, for roasting
• Let's Start Cooking

Let's Start Cooking

Step 1 – Preheat the Oven

Preheat the oven to 180°C (350°F).

Prepare four pieces of baking paper, making sure each piece is large enough to completely enclose one salmon fillet.

Step 2 – Prepare the Sun-Dried Tomato, Basil & Saffron Mixture

In a small bowl, combine the finely chopped sun-dried tomatoes, dried basil, Saffronice Saffron Powder, and cooking oil.

Stir until everything is evenly combined.

Step 3 – Prepare the Salmon

Place each salmon fillet in the centre of a separate piece of baking paper.

Season lightly with sea salt and black pepper, then spoon the sun-dried tomato, basil, and saffron mixture evenly over the four fillets.

Top each piece of salmon with slices of fresh lemon.

Step 4 – Wrap the Salmon

Bring the sides of the baking paper together over each salmon fillet.

Fold the paper securely at the top and close the ends as well as possible to create individual parcels.

Place the parcels on a baking tray.

Step 5 – Bake

Bake the salmon at 180°C (350°F) for approximately 15–20 minutes.

Cooking time will vary depending on the thickness of the salmon, so begin checking the fillets toward the lower end of the cooking range.

Step 6 – Cook the Vegetables

While the salmon cooks, prepare your chosen vegetables on a separate baking tray.

Drizzle lightly with oil, season with salt and pepper, and roast until tender. Harder vegetables may need to go into the oven before the salmon.

Step 7 – Serve

Carefully open each salmon parcel, taking care as hot steam may escape.

Serve each fillet with the roasted vegetables.

Finish with a light drizzle of olive oil and serve immediately.

Tips for Tender Baked Salmon

A few simple details can help prevent salmon from becoming dry.

• Choose similarly sized fillets. Pieces of similar thickness are more likely to finish cooking at the same time.
• Seal the parcels well. Folding the baking paper around the salmon helps trap steam and moisture while the fish cooks.
• Don't automatically give every fillet 20 minutes. Thinner pieces may cook more quickly, so start checking the salmon toward the lower end of the cooking range.
• Cut the sun-dried tomatoes finely. Smaller pieces distribute more evenly over the fish and make each bite easier to eat.
• Open the parcels carefully. Steam can build up inside the baking paper during cooking.

Easy Vegetable Pairings

You can use whatever vegetables suit the season or what you already have available.

Zucchini, capsicum, asparagus, broccoli, green beans, carrots, and cherry tomatoes all work well alongside baked salmon.

Harder vegetables such as carrots may need to go into the oven before the salmon, while quicker-cooking vegetables can be added later.

Keep the vegetable seasoning relatively simple so the sun-dried tomato, basil, saffron, and salmon remain the focus of the meal.

Storage & Reheating

Allow leftover salmon to cool slightly before transferring it to an airtight container. Refrigerate within 2 hours of cooking and use within 2–3 days.

Reheat the salmon gently until hot throughout. Avoid prolonged reheating, as salmon can dry out quickly.

Store leftover roasted vegetables separately if possible and reheat them until thoroughly hot before serving.

More Seafood Recipes to Try

If you enjoy this easy baked salmon, here are a few more seafood recipes featuring different cooking methods and aromatic flavours.

• Salt & Pepper Calamari - Try Salt & Pepper Calamari for a crisp, quick-cooking seafood dish that works well as an appetiser or light main.
• BBQ Prawns with Baharat & Saffron - For something made for outdoor cooking, BBQ Prawns with Baharat & Saffron combines whole prawns, aromatic spices, and saffron before quickly grilling them over the barbecue.
• Crispy Baharat-Spiced Barramundi - Try this pan-fried barramundi for another fish-based main, featuring crisp skin, warm Baharat spices, and a simple saffron prawn broth.

Ready to Cook It?

This baked salmon with sun-dried tomato, basil, and saffron brings together tender fish and aromatic flavours in an easy oven-baked meal. Serve it warm with roasted vegetables and fresh lemon for lunch or dinner.

Frequently Asked Questions

How long does salmon take to bake at 180°C?

For this recipe, bake the salmon for approximately 15–20 minutes at 180°C (350°F). The exact time will depend on the thickness of the fillets.

Why wrap salmon in baking paper?

The baking-paper parcel helps trap moisture around the salmon while it cooks, which can help keep the fish tender.

Can I use fresh basil instead of dried basil?

This recipe uses dried basil. Fresh basil will give the dish a different flavour and may require a different quantity.

What vegetables go well with baked salmon?

Zucchini, capsicum, asparagus, broccoli, green beans, carrots, and tomatoes are all good options. Choose vegetables with cooking times that work with the rest of your meal.

Can I prepare the salmon parcels ahead of time?

You can assemble the salmon parcels shortly before cooking and keep them refrigerated until you're ready to bake. Avoid leaving raw salmon at room temperature for an extended period.