Roasted tomato salmon filet with pesto

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Roasted tomato salmon filet with pesto

Roasted tomato salmon filet with pesto






Ingredients
Number of people
-
2
+

1 salmon fillet 250-300g

2 ripe tomatoes

2 basil bunches

20 g walnuts

4 tablespoons of olive oil

Pepper

Salt

Cayenne pepper

Herbs of Provence

1 half lemon



Preparation 
TOTAL TIME: 50 MIN
Preparation: 30 min
Cooking time: 20 min
Step 1
For roasted tomatoes:
Step 2
Cut the tomatoes into small pieces. Place them in a bowl and marinate in a mixture of olive oil, herbes de Provence and cayenne pepper. Be careful not to put too much cayenne pepper because it is very spicy.
Step 3
Once the tomatoes are well coated with the mixture, place them in an oven dish. Salt to taste. Place in the oven for 8 to 10 minutes at 200°C (thermostat 6-7). Remove from the oven and set aside.
Step 4
For the salmon fillet:
Step 5
Chop the basil and nuts in a blender. Add 2 tablespoons of oil. Mixer. Book.
Step 6
Mix 2 tablespoons of olive oil and a spoon of lemon juice. Brush the back of the fillet, skin side down with the mixture.
Step 7
Turn the fillet over and place in an oven dish. Salt and
Step 8
pepper. Place the basil mixture on top of the fillet.
Step 9
Bake in a preheated oven at 175°C (thermostat 6) for about 20-25 minutes, depending on the thickness of the fillet. Check the cooking time from 20 minutes. The fillet is cooked if it is easy to stick the tip of a knife into it and it begins to crumble.
Step 10
On a plate, place half a fillet on top. Serve with basmati rice and roasted tomatoes.
Author's note
To serve 4 people, it is enough to double the proportions.

I add my grain of salt

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