Oven baked salmon with chopped tomatoes

Oven baked salmon with chopped tomatoes

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

cooking sketch Easy

6 people


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

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Oven baked salmon with chopped tomatoes: Method

  1. 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.
  2. Pour Mutti Polpa Finely Chopped Tomatoes on top of the fish. Drizzle with sweet and hot chilli sauce.
  3. Heat in the oven at 225°C for 15–20 minutes, depending on how thick the fish portions are.
  4. Mince the the salsa verde ingredients on a chopping board or puree them using a blender. Serve with the fish and steamed vegetables.

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Also made with: Chopped tomatoes

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