John Myers
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Baked Tomato and Wild Salmon Fillets Under Parmesan Crust
The perfect baked tomato and wild salmon fillets under parmesan crust recipe with a picture and simple step-by-step instructions.
For the fish:
- 500 g Frozen salmon fillet defrosted
- 0,5 Lemon
- 0,5 Lime
- 1 tsp Italian herb mixture TK
- Sea salt from the mill
- Colorful pepper from the mill
For the Parmesan crust:
- 2,5 tbsp Grated Parmesan
- 0,5 Bun
- 30 g Roasted pine nuts
- 1 tsp Dried marjoram
For the tomato and herb paste:
- 1 large Clove of garlic
- 2 Shallots
- 1 tsp Butter
- 12 Sun-Dried tomatoes
- 1 tbsp Tomato paste
- 3 tsp Herbal cream cheese without garlic
- 2 tbsp Italian herb mixture TK
- 2 tbsp Vegetable oil
- Sea salt
- Colorful pepper from the mill
Aside from that:
- 40 g Herbal butter without garlic
- Rinse the salmon fillets, pat dry and cut into 2-3 pieces, depending on their size. Place them side by side in a shallow bowl. Squeeze the lemon and lime, mix the juice with the herbs. Drizzle the juice over the fillets. Season a little with sea salt and pepper. Marinate refrigerated until further preparation.
- Preheat the oven to 180 degrees (top and bottom heat). For the Parmesan crust, finely grind the Parmesan, rolls, the roasted pine nuts and marjoram with the food processor.
- For the tomato and herb paste, peel off the garlic and onion, dice finely, and sauté both in butter until translucent. Puree together with the sun-dried tomatoes, tomato paste, herbal cream cheese, the herb mixture and oil to a smooth paste. Season to taste with salt and pepper.
- Put the fish fillets in a baking dish. Spread the tomato and herb paste on top and smooth out with the help of a spoon until everything is covered. Then sprinkle generously with the mixture for the Parmesan crust. Finally, top with flakes of herb butter. Baked in the oven for about 12-15 minutes.
- We had basil-baked vegetables and rigatoni with a leftover red pesto. The noodles were an emergency solution, so unfortunately I had to improvise. We had the roofers there all day and some trouble, then another bank appointment in the early evening. That’s why it was a little later with the meal, luckily I had already prepared a lot. It still tasted very good, it was a relaxed end to a stressful day :-). Have fun trying!
- Recipe for basil-oven-vegetables in my KB: Side dishes: oven-baked vegetables with basil
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