Cut salmon fillets into 2 cm thick slices.
Grate the lime zest into a bowl, squeeze the juice, add to the zest and mix with basil and olive oil.
Place the salmon slices in the marinade and let rest for at least 10 minutes. Cut the tomatoes into slices.
Butter a baking dish, put tomatoes in it, season with herbs and pressed garlic. Place the dish in the preheated oven at 200°C for 10 minutes. Then remove the dish, spread the marinated salmon on top of the tomatoes and place in the oven again for about 12 minutes. Serve with white bread/baguette, potatoes and salad.