Salmon and Tomato Bake

READY IN: 55mins
Recipe by Jubes

An easy baked dish with layered salmon, rice and tomato. As a bonus it is gluten free as it has no flours used in the recipe

Top Review by Science Amy

A good, simple recipe. Tasted pretty good and I liked it. I would like to try it nex time with adding the cheese in the middle layers too. I also disvered that 4 cups of rice was not enough rice and next time I think I will make six cups. I would also discard the juice from the samlon and just use the lemon juice. Otherwise, I found the dish to taste too fishy.

Ingredients Nutrition


  1. Preheat oven to moderate = 180°C.
  2. Drain the salmon and reserve the juice from the tin. Remove any skin and bones from the salmon and seperate the fish into large flakes.
  3. In another bowl, combine the salmon juice and the lemon juice.
  4. Spread 1/4 of the cooked rice into the base of a greased casserole dish. Add 1/3 of the salmon and sprinkle over some of the lemon juice mixture. Next add a layer of tomatoes, sprinkle with salt and pepper and some of the shallots.
  5. Add two more layers of the rice, salmon. tomatoes and shallots. Finish with a layer of rice.
  6. Pour the melted butter over the final rice layer and sprinkle with the cheese.
  7. Bake uncovered for about 30 minutes- should be very hot all the way through. Stand 5 minutes before serving.

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