Salmon and tomato pan

Ingredients for 2 servings:

• 1 pack of tomatoes, pureed
• 100 ml Cremefine or cream or cooking cream
• some white wine or lemon juice, if desired.
• Salt
• Paprika powder
• Sugar
• chili
• 2 salmon fillet(s), fresh
• 2 tomatoes
• Chives or other herbs to taste
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• some feta cheese, if desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

quick, easy, delicious

Heat the passata, cream, and white wine in a saucepan and reduce slightly. Season with salt, paprika, sugar, and chili. Briefly fry the salmon fillets on each side, seasoning with salt and pepper. Place each salmon fillet in a small ovenproof dish and pour the tomato sauce over it. Quarter the tomatoes, remove the core, and dice the flesh. Mix in chives or other herbs of your choice, balsamic vinegar, olive oil, salt, and pepper. Spread the tomato mixture over the salmon fillets. Finely chop some feta cheese, if desired, and scatter it over the top. Bake the salmon pans in the oven at 200°C (top/bottom heat, fan oven: 170°C) for about 15-20 minutes. Baguette is delicious with this dish.