Salmon cancato with tomato sauce
February 6, 2019
- 4 x 125g salmon fillets (skinless and boneless)
- 2 large tomatoes (diced)
- 8 slices salami
- 1 clove garlic (crushed)
- ½ bunch chives (chopped)
- 100g cheese (grated)
- sea salt
- paprika
- Herbs de Provence
- black pepper
- olive oil
Easy
Prep: 20 minutes
- Rub the salmon portions with the olive oil, herbs, paprika, salt and pepper. Place the salmon in a baking tray skin side down. Cover with diced tomatoes, salami, crushed garlic and grated cheese.
- Bake for 10 minutes in a preheated oven at 180°C. Sprinkle with chopped chives. Bake for a further 5 minutes at 70°C and use the cooking juice as sauce. Serve with tagliatelle.
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