Salmon with tomato sauce
Required:
4 x 175 g salmon fillet without bones
2 tablespoons black olive paste (tapenade)
90 ml (6 tbsp) olive oil
juice of 1 lemon
4 tomatoes, peeled, seeds and finely chopped (optional)
1 tbsp fresh basil
1 tbsp fresh parsley
Preparation:
Preheat oven to 200 g C. Place the salmon on a lightly oiled baking sheet. Lubricate each fillet olive paste and sprinkled with black pepper. Bake for 8-10 minutes.
Meanwhile, prepare sauce. Heat the olive oil and lemon juice in a saucepan. Remove from heat. Add tomatoes, basil, parsley, then a little spice.
To spread out salmon on plates and pour sauce. Serve with green salad.
Required:
4 x 175 g salmon fillet without bones
2 tablespoons black olive paste (tapenade)
90 ml (6 tbsp) olive oil
juice of 1 lemon
4 tomatoes, peeled, seeds and finely chopped (optional)
1 tbsp fresh basil
1 tbsp fresh parsley
Preparation:
Preheat oven to 200 g C. Place the salmon on a lightly oiled baking sheet. Lubricate each fillet olive paste and sprinkled with black pepper. Bake for 8-10 minutes.
Meanwhile, prepare sauce. Heat the olive oil and lemon juice in a saucepan. Remove from heat. Add tomatoes, basil, parsley, then a little spice.
To spread out salmon on plates and pour sauce. Serve with green salad.
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