Preheat your oven to 400°F (200°C). Line a baking sheet or baking dish with parchment paper.

Arrange the thinly sliced lemon in a single layer on the prepared baking sheet. This creates a fragrant base that flavors the salmon and prevents sticking.

In a small saucepan, heat 1/4 cup olive oil over medium-low heat. Add the tomato paste, minced garlic, half of the sliced shallot, and half of the chopped parsley. Cook gently for about 5 minutes, stirring often, until fragrant and slightly deepened in color. Avoid browning the garlic.

Remove from heat and stir in the juice of 1 whole lemon. Allow the mixture to cool slightly before using.

Place the salmon fillet skin-side down over the lemon slices. Drizzle with extra-virgin olive oil and season generously with shawarma spice blend, salt, and pepper. Gently rub the spices into the surface of the fish.

Scatter the halved cherry tomatoes and remaining shallot slices over the salmon. Spoon the cooled tomato-garlic mixture evenly across the top, spreading it to coat the salmon well.

For extra moisture, loosely cover the salmon with a sheet of damp parchment paper. Roast for 15–18 minutes, or until the salmon flakes easily with a fork and reaches your desired doneness.

Remove from the oven and sprinkle with the remaining fresh parsley. Finish with flakey sea salt. Serve warm with turmeric rice, greek salad, hummus, matbucha, or pita.