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Oven Cooked Salmon with Tomato Garlic Sauce

Serve this oven cooked salmon over a bed of noodles tossed with Lee Kum Kee Tomato and Garlic Sauce. Add a quick cucumber salad and have dinner ready in less than half an hour!
Course Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings
Calories 409kcal

Ingredients

  • 2 Salmon Fillets
  • 1 sachet Lee Kum Kee Tomato Garlic Sauce
  • 2 nests Medium Egg Noodles

For the Cucumber Salad

  • ¼ Cucumber
  • ¼ teaspoon Salt
  • ¼ teaspoon Rice Vinegar
  • 1 tablespoon Sesame Oil
  • 1 clove Garlic
  • ¼ teaspoon Sugar
  • 1 teaspoon Soy Sauce

To Serve

  • Sesame Seeds
  • 2 Spring Onions chopped
  • Coriander chopped

Instructions

  • Heat the oven to 180°C/350°F. Spread half the tomato garlic sauce over the tops of the salmon and place on a lined baking sheet. Put in the oven and baked for 15-20 minutes until cooked through.
  • While the salmon is cooking make the cucumber salad. Hit the cucumber a few times with a rolling pin then chop, place in a bowl and sprinkle with salt. Mix together the rice vinegar, sesame oil, garlic, sugar and soy sauce. When the cucumber has been sitting for about 10 minutes drain any liquid has been released then pour over the dressing. 
  • Cook the noodles according to packet instructions. Drain the noodles then pour over the rest of the tomato garlic sauce and toss. Split the noodles between two plates, top each with a salmon fillet, spring onion, coriander and sesame seeds with the cucumber salad on the side.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.
 

Nutrition

Calories: 409kcal | Carbohydrates: 3g | Protein: 34g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 536mg | Potassium: 917mg | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1.5mg