Perfect Mediterrenean mother-shocker roasted salmon

I have a confession to make: The only reason why I eat salmon is because I know it’s healthy, rich in fatty acids and vitamin D. The second reason is because I make it – it’s totally customized to my liking and I think you will like it too.

I don’t eat salmon if it taste like well…salmon. My family will not eat it unless I cook it my version (for the same reasons I’ve stated above). Too many restaurants I’ve been to cook it almost the same way but nothing that made me ask for more. It’s time for something else I thought and so I came up with this: baked/grilled salmon jazzed up with spices and vegetables where the second star is red tomatoes, to create a rich, little spicy, red sauce that supports not only the scale of the dish but every taste bud.

When I first made it and took it out of the oven it came out so colorful and rich looking I was shocked. I had to pause and stare at my plate for a while before I took the first bite.

perfect roasted mediterrenean salmonSo beautiful and it’s not even baked yet.

red fresh tomatoes

mediterrenean baked salmonThe spices are felt with every bite and the cinnamon stick adds this warm gentle aroma that only enhances what you are about to eat.
delicious mediterrenean baked salmonShall we?
Fresh salmon with skin attached, clean and dry
3 medium peeled chopped tomatoes
5-6 smashed cloves of garlic
1 medium red onion, thinly sliced
1 cup fava beans (frozen or fresh)
2 tbsp red sweet paprika
1 tbsp red-hot paprika
1 tsp cumin powder
pinch kosher salt
pinch black pepper
1/2 tsp turmeric powder
1 cinnamon stick
1/4 cup of olive oil
1/2 cup cold water
olive oil (to drizzle)
sage leafs (for garnish)


In a large heavy glass baking pan spread chopped tomatoes, garlic and onion. Sprinkle with some salt and black pepper. In a small bowl make a mix of the spices except for the cinnamon stick, with 1/4 cup olive oil to create a paste. Rub the salmon with the paste  making sure it’s all covered. Place the salmon skin side up on top of the tomatoes/garlic/onion bed. Spread the fava beans around the fish and add the cold water to the side of the pan, shake it a bit to distribute the water. Garnish with sage leaves, add the cinnamon stick and drizzle everything with olive oil. Cover tightly with aluminum foil.
Place pan on middle rack oven, 350º and bake between 35-45 minutes, depending on your oven. Remove foil, spoon over the fish some of the sauce to keep it moist.  Be careful things are hot. Turn broiler to 400º and grill the fish for about 5 minutes or less, until skin turns rich crispy golden brown color.

Discard sage and cinnamon stick.  Now go fancy – On a large beautiful china place, maybe in a contrasting color, lay a nice piece of this gorgeous looking salmon and top it with the tomatoes and beans. Spread some sauce around it.

Get a good fresh country bread, stick it in the oven for a couple of minutes to warm things up and serve it with the fish. All you need to do now is eat.

Bon appetite.