Italian Salmon in Tomato Sauce

Name: Italian Salmon in Tomato Sauce
Total time: 15 min
Yield: 6
Cuisine: Italian
Ingredients: Salmon fresh: 750 g; Tomato sauce: 1 l; Parsley leaves: 1/2 bunch of; Lemon zest: 1; Pistachios: 2 tbsp.; Salt: to taste; Grounded black pepper: to taste

Features:

Cuisine:

Italian

15 min
Serves 6
Easy

Ingredients

750 g Salmon fresh
1 l Tomato sauce
1/2 bunch of Parsley leaves
1 Lemon zest
2 tbsp. Pistachios
to taste Salt
to taste Grounded black pepper

Directions

Salmon in Tomato Sauce is a wonderful dish! It’s healthy, quick to make (if the tomato sauce is ready), looks beautiful and keeps well in the fridge. It is also suitable for taking it to the office for lunch.

Tomato sauce is best made on your own, such as the Italian Tomato Sauce by Barbara or Classic Tomato Sauce recipe. I recommend making a lot of tomato sauce at once and freezing it in portions since it goes with so many dishes. It’s very convenient to have it on hand to use any time.

I highly recommend it!

Recipe by Barbara Weissbacher (www.barbaraskueche.at )

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Steps

1 Done	Preheat the oven to 200 degrees F. Peel and skin the salmon fillets, wash, dry with a paper towel and cut into 12 equal pieces. Season the salmon on all sides with salt and pepper and leave it to stand for a couple of minutes.
2 Done	Put baking paper on a baking tray and place the salmon pieces on the tray about 2 cm away from each other. Bake them in the oven for 8 minutes. The salmon should be cooked on the outside but still a little raw on the inside. Then, take it out of the oven. Turn off the oven.
3 Done	While the salmon is baking, heat the tomato sauce (almost to a boil). Take a flat dish, spread the hot sauce evenly on it and place the pieces of salmon on top and dip them a little in the sauce. Cover it with foil and put it in an oven that is off and ajar by 2 cm.
4 Done	Prepare the pistachio crumbs. Roast the pistachios in a dry pan until golden. Chop them finely with a knife. Chop the parsley leaves finely. Using a fine grater, remove the yellow layer of lemon skin to make a fresh zest. Mix the pistachios, zest and parsley together.
5 Done	Take the salmon in tomato sauce out of the oven. Drizzle with olive oil and sprinkle with pistachio crumbs. Serve it hot. I recommend making the pistachio crumbs right before serving, the nuts may lose their crunchiness when stored. Store it in the fridge (without the pistachio chips). This dish will soak up the next day and taste even better.