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Ingredients

Adjust Servings:
750 g salmon fillet
1 l tomato sauce
½ bundle parsley
1 lemon zest, fresh
1 tbsp pistachios
Salt
Black pepper, freshly ground
Salmon in Tomato Sauce

Salmon in Tomato Sauce

Features:
  • Dairy-Free
  • Gluten-Free
Cuisine:
  • 20
  • Serves 6
  • Medium

Ingredients

  • 750 g salmon fillet

  • 1 l tomato sauce

  • ½ bundle parsley

  • 1 lemon zest, fresh

  • 1 tbsp pistachios

  • Salt

  • Black pepper, freshly ground

Directions

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Salmon in tomato sauce is a wonderful dish! It is not only healthy, but also quick to cook (especially if the sauce is already done), appealing to look at and easy to keep. Serve it to your guests, for a family dinner or lunch, bring it to work for lunch!

The tomato sauce is prepared according to the recipe for Italian tomato sauce with butter and onion or Italian tomato sauce by Barbara. I recommend you make a lot of the sauce to freeze and later serve it with various dishes such as salmon or easy-to-make pasta. By the way, salmon is a great filling for stuffed eggs.

Highly recommend!

The recipe by Barbara Weissbacher (www.barbaraskueche.at).

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Steps

1
Done

Preheat the oven to 200 degrees Celsius.

2
Done

Skin the salmon, wash and pat dry with paper towels. Cut into 12 even chunks. Sprinkle with salt and pepper on both sides and let stand for a few minutes.

3
Done

Cover a baking pan with parchment paper, arrange the salmon chunks 2 cm apart from each other. Bake for 8 min. The salmon has to be cooked outside, but slightly raw inside. Take out of the oven. Switch the oven off.

4
Done

While the salmon is baking, warm up the sauce almost to a boil.

5
Done

Pour the sauce in a flat dish, making the surface even. Arrange the salmon chunks, slightly dipping it in the sauce. Cover with aluminum foil and put in the slightly opened oven (it has to be still warm). Let stand for 5 min. During this time the salmon will evenly bake.

6
Done

Prepare the pistachio crust. Stir fry the pistachios on a dry pan until golden. Then chop them finely. Finely chop parsley as well. Zest the lemon using a grater. Mix together the pistachios, parsley and lemon zest.

7
Done

Take the salmon out. Drizzle with olive oil, sprinkle with the pistachio crust.

How to serve:

Serve hot. I recommend you prepare the pistachio crust right before serving since pistachios can lose their crustiness if kept too long.
How to keep:

Keep refrigerated without the pistachio crust. The salmon will become much tastier.

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Cold Eggplant Salad
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Italian Tomato Sauce by Barbara
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Cold Eggplant Salad
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Italian Tomato Sauce by Barbara

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