Baked Salmon on a Himalayan Salt Block

Recipe and Photography by Beau Gustafson

8 tablespoons of olive oil
approx. ¼ cup of Italian parsley, loosely packed
approx. ¼ cup fresh basil, loosely packed
juice of 1 lemon
3 shallots, cut into halves
2 cloves of garlic
1 teaspoon black pepper
1 ½ pounds of salmon, cut into two pieces
8 baby tomatoes
2 stems of fresh rosemary
¼ cup Parmesan cheese
1 bunch of asparagus



]In a food processor, prepare the marinade with six tablespoons of olive oil, parsley, basil, lemon juice, garlic, one shallot, and black pepper. After processed, put the mixture in a glass bowl with the salmon; cover, and marinate in the refrigerator for about an hour.

Preheat oven to 400 degrees with the Himalayan salt block in the oven so that it gets hot slowly. Place the asparagus, two shallots, and red tomatoes in a baking dish and coat with two tablespoons of olive oil, Parmesan, and a little pepper. Put in the oven for 20–30 minutes or until soft. Put the fish and rosemary carefully on the hot salt block and cook for 7–10 min on each side. Serve and enjoy!

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