Oven baked salmon with chopped tomatoes
This oven-baked salmon with Mutti Polpa is light, vibrant and full of Mediterranean flavour, perfect for an easy weeknight dinner or a relaxed weekend meal with family.
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
Easy
6 people
Ingredients
Oven-baked salmon
-
1,250
kg
rainbow trout or salmon fillet with the skin removed
-
1
lemon
-
salt & coarsely ground white pepper
-
1
tin
Mutti Polpa Finely Chopped Tomatoes
(400 g)
-
50
ml
sweet and hot chilli sauce
Salsa Verde
-
1
bunch
of parsley
-
1
bunch
of basil
-
50
ml
olive oil
-
3-4
Anchovies
(European)
-
2
cloves
of garlic
-
2
tbsp
capers with their juice
-
salt
(black pepper)
-
2
tbsp
capers with their juice
-
salt
(black pepper)
Serve with steamed vegetables
Share the ingredient list
Serve with steamed vegetables
Oven baked salmon with chopped tomatoes: Method
- Cut the fish into portions. Place the pieces inside a baking dish and season them with freshly squeezed lemon juice, salt and white pepper. Let the tastes develop for 15 minutes.
- Pour Mutti Polpa Finely Chopped Tomatoes on top of the fish. Drizzle with sweet and hot chilli sauce.
- Heat in the oven at 225°C for 15–20 minutes, depending on how thick the fish portions are.
- Mince the the salsa verde ingredients on a chopping board or puree them using a blender. Serve with the fish and steamed vegetables.
