Oven-baked salmon with tomato and salsa verde

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

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)
  • dl ½sweet and hot chilli sauce

Salsa Verde

  • 1 pot of parsley
  • 1 pot of basil
  • ½ dl 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

Watch Oven-baked salmon with tomato and salsa verde

Watch our YouTube channel

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.

Liked the recipe?

Review and share with your friends


Also made with: Polpa


Choose country and language