Salmon with pesto crust

Ingredients for 4 servings:

• 1 onion(s)
• 60 g olives, black, pitted
• 1 slice(s) of toast
• 1 bunch of basil
• 600 g salmon fillet(s) (without skin)
• 7 tbsp olive oil
• 400 g tomatoes, chopped (can)
• Salt
• pepper
• 1 pinch(s) of sugar
• 1 tbsp horseradish from the jar
• 2 tbsp lemon juice
• Oil for the casserole dish

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the onion and garlic and finely dice. Drain the olives and halve them. Cut the toast into pieces and grind them in an electric food processor. Rinse the basil, pat dry, and finely chop the leaves. Rinse the salmon with cold water, pat dry, and cut into 4 equal pieces. Sauté the onion and garlic in 2 tablespoons of heated olive oil. Add the tomatoes and olives. Simmer over low heat for about 15 minutes, then season with salt, pepper, and sugar. Meanwhile, preheat the electric oven to 225°C. Mix the breadcrumbs with the basil, horseradish, and 3 tablespoons of olive oil to a paste, season with salt and pepper. Heat the remaining olive oil. Season the salmon with salt and pepper, and fry on both sides until golden brown. Then remove from the pan. Drizzle the salmon with lemon juice and spread with the herb paste. Grease a baking dish. Pour the tomato ragout into the dish and place the salmon on top. Bake in the oven for about 10 to 15 minutes. Serve with tagliatelle pasta and a dry red wine.