Baked Salmon with Tomato Sauce
Made with Crushed tomatoes
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
-
2.8
lb
rainbow trout or salmon fillet with the skin removed
-
1
lemon
-
salt & coarsely ground white pepper
-
14
oz
Mutti® Crushed Tomatoes (Polpa)
-
3
tbsp
sweet and hot chilli sauce
Salsa Verde
-
1
pot
of parsley
-
1
pot
of basil
-
3
tbsp
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 Baked salmon with tomato sauce and steamed vegetables
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Serve Baked salmon with tomato sauce and steamed vegetables
Watch Baked Salmon with Tomato Sauce
Baked Salmon with Tomato Sauce: 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® Crushed Tomatoes (Polpa) on top of the fish. Drizzle with sweet and hot chilli sauce.
- Heat in the oven at 437°F 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 Baked salmon with tomato sauce together with steamed vegetables.
