How to cook Baked Salmon with Tomato Concasse
- 4 salmon fillets (about 6 - 8 ounces each)
- 1 tablespoon olive oil, plus more for the salmon
- 2 (14-ounce) cans diced tomatoes, drained
- 1 teaspoon minced garlic
- 1 tablespoon butter, optional
- Salt and pepper
- 1/4 cup minced fresh dill
- TO COOK TOMATO CONCASSE: Heat 1 tablespoon of the olive oil in a saucepan over medium-high heat. Add tomatoes (tomatoes can be puréed in a food processor or blender for a smoother sauce) and garlic.
- Bring to a boil, stirring well. Reduce heat and simmer until slightly reduced and thickened, about 10 minutes. Whisk in the butter, if desired, until it is melted and incorporated.
- TO BAKE SALMON: Preheat oven to 400°F (200°C).
- Brush a roasting pan or baking sheet with oil. Arrange the salmon fillets on the pan, skin side down.
- Brush with olive oil, sprinkle with salt, pepper, and minced dill. Place pan in oven and bake for 10 minutes. (Fillets thicker than 1-inch will require about 12 minutes).
- TO SERVE: Serve the baked salmon immediately, topped with the Concasse.
The Baked Salmon with Tomato Concasse recipe easy to cook and so good! It cooks quickly, with little preparation time.
This is the perfect dish for entertaining, as the Concasse can be prepared ahead and reheated, and the salmon can be baked, unattended, just before you're ready to serve. Cooked orzo pasta tossed with butter and Parmesan cheese, and sautéed fresh spinach or asparagus are perfect accompaniments.
This recipe for Baked Salmon with Tomato Concasse serves/makes: 4 servings
The Baked Salmon with Tomato Concasse recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Salmon
Preparation Method: Baked