Baked salmon

How to make baked salmon . Preparing a baked fish recipe is very simple and fast. If you have an appropriate source to put in the oven and nice to bring it to the table.

My mother gave me a lot of fish since I was little, her favorite was salmon.

Today I bring you a very homemade recipe,  salmon with baked vegetables. Salmon is a source of omega 3, which helps us reduce our cholesterol level. So it is essential to incorporate it into our diet.

If you decide to prepare this recipe you will avoid having to change the plating if you have guests and you want to make a good impression. In any case, I always usually serve the fish directly from the oven, in the source where I have cooked it. In this way it stays warm and its meat and skin remain intact, preserving the flavors and juices in which it has been cooked.

This recipe is based on potato and tomato, the latter being the ingredient I like best to accompany salmon. If you don’t feel like getting too complicated, but you want to eat healthy, you can put a bed of potatoes and tomato in the oven.  Above them the salmon spiced with a stream of white wine.

I am sure it is a recipe that will succeed at home, even with the little ones. Get to work with this tasty and simple recipe!

Preparation of the baked salmon base

1. We start by peeling and preparing the ingredients that we are going to use. We peel the potatoes and cut them into sheets approximately one centimeter thick.
2. Peel and cut the tomatoes into thin slices. Cut the onion and leek into julienne strips. Peel and cut the carrot into sheets.
3. In a frying pan, with plenty of oil, fry the potatoes. They should not be very crispy or golden, because we are going to finish cooking them in the oven.
4. We preheat the oven to 180 ° C.
5. Once the potatoes are ready, we put them on the baking sheet forming a bed. Salamos.
6. We put the sliced ​​tomatoes on the potatoes and add a little salt.
7. We introduce the source with the potatoes and the baked tomato. We will have it at 180 °, with heat up and down, for 15 minutes or until the tomato is crushed well with the fork. When it is ready, we take it out and reserve.
8. In a frying pan, we will pour a stream of extra virgin olive oil. When it is warm add the onion, the leek, the carrot and a pinch of salt. We will have it over medium heat, until the onion and leek are transparent, and the carrot is tender.
9. We place the sofrito on the bed of tomatoes and potatoes and reserve a little to put on the salmon.

Baking of the salmon and final presentation

1. Season the salmon with salt and pepper and place it over the ingredients that are already arranged in the baking dish. On the salmon we put the sofrito that we had reserved.
2. Since fish meat is tender in and of itself, a long oven cooking is not required. But be careful, depending on the size of the piece of fish, in our case, the salmon, the times will vary.
3. If the piece is large, we can lower the cooking to 180 ° C, increasing its baking time. If the pieces are smaller and finer, we will increase the temperature to 200 ° or 230 ° C, and we will reduce the baking time.
4. Finally, we pour a stream of white wine on the fish and put it in the oven at 200 ° C. With heat temperature up and down, about 20 minutes or until when you open the salmon loin, it is not raw.
5. Do not spend time, we do not want the fish to be dry, we want it at its point.

This salmon will not only surprise your guests with its delicious flavor, but it can become a perfect main at a party or special day with family or friends.

Be sure to enjoy all the recipes for fish and seafood that we have on the blog. You can see all the step-by-step photos of this  baked salmon recipe  in the next album.

Tips for a Stuffed Baked Salmon

• To give a little grace to this recipe you can add a leek, an onion and a carrot. These will give an extra contribution of flavor to our dish and a slightly more elaborate touch, which will allow you to show off if friends come to eat.
• I have prepared this recipe with a Norwegian farmed salmon at the neighborhood fishmonger, about 1 / 1.2 kg. at € 8.5 a kilo, quite cheap. The price of this type of fish if it is wild is high, but I assure you that it is worth giving yourself a tribute from time to time. The difference with aquaculture is significant, depending on the occasion. To prepare for daily is great, I assure you.
• You can also prepare it open to the back. You just have to discuss it with the fishmonger / ay will open the salmon to your liking. You will not need more than a few basic ingredients, and in just over half an hour you will have it ready. Accompany it with what you like the most, potatoes, white rice, …
• It is ideal to prepare with other types of fish and with all the vegetables that you feel like. Very healthy, so that later you can say that we only publish stews and spoon dishes.