Baked Mediterranean Salmon on a Bed of Tomatoes
From the foundersAlexander Eriksson·Founder & CEO
Frozen salmon fillet baked with fresh herbs and lemon, served on a warm bed of vine tomatoes, mushrooms and baby spinach.
Ingredients
2 servings
- 500 gSalmon fillet
- 400 gRomantica vine tomatoes
- 250 gMushrooms
- 130 gBaby spinach
- 1 mskOlive oil
- 1 stLemon
- 1 tskDried oregano
- 2 klyftorGarlic
How to make it
- 1
Preheat the oven to 200 degrees.
- 2
Quarter the mushrooms and place them in an ovenproof dish with the vine tomatoes. Drizzle over olive oil and add crushed garlic, oregano, salt and pepper.
- 3
Bake the vegetables in the oven for about 10 minutes.
- 4
Season the salmon fillets with salt, pepper and a little lemon juice. Place the salmon on top of the vegetables in the dish.
- 5
Return to the oven for a further 10-12 minutes until the salmon is cooked through and the tomatoes have softened well.
- 6
Take out the dish and gently fold in the baby spinach so it wilts slightly in the residual heat. Serve immediately with lemon wedges.
Kitchen tips
- Sprinkle sea salt flakes over the salmon just before serving for a lovely contrast in texture.
- Don't overcook the salmon; it's at its best when still juicy in the middle.
AI-generated content. Always verify ingredients and allergen information yourself.
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