Creamy Italian salmon tray bake


Recipe may contain gluten, peanuts, tree nuts, milk and fish.

This flavour-packed dinner is a weeknight hero! Made with salmon, lemon and a few clever ingredient shortcuts, it’s on the table in no time.

11 Ingredients

  • 1 tbsp olive oil

  • 4 (about 180g each) skinless boneless salmon fillets

  • 1 small brown onion, finely chopped

  • 2 garlic cloves, crushed

  • 300ml light cooking cream

  • 125ml (1/2 cup) chicken stock

  • 2 tsp finely grated lemon rind

  • 60g (1/3 cup) drained, chopped semi-dried tomatoes 

  • 60g (1/3 cup) pitted Sicilian olives, sliced

  • Fresh basil leaves, to serve

  • Crusty bread, to serve

4 Method Steps

  • Step 1

    Preheat the oven to 180C/160C fan forced. Heat half the oil

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    (1 tbsp olive oil) in a large non-stick frying pan over medium-high heat. Cook the salmon (4 (about 180g each) skinless boneless salmon fillets), top-side down, for 2 minutes or until golden. Transfer to a plate.

  • Step 2

    Reduce the heat to medium and add the remaining oil in the pan. Add the onion (1 small brown onion, finely chopped) and cook, stirring often, for 5 minutes or until soft. Add the garlic (2 garlic cloves, crushed) and cook, stirring, for 30 seconds or until aromatic. Stir in the cream (300ml light cooking cream), stock (125ml (1/2 cup) chicken stock) and lemon zest (2 tsp finely grated lemon rind). Season.

  • Step 3

    Pour the cream mixture into a 3cm-deep, 25 x 35cm baking tray. Add the salmon cooked-side up, and sprinkle around the olives (60g (1/3 cup) pitted Sicilian olives, sliced) and tomato (60g (1/3 cup) drained, chopped semi-dried tomatoes ). Bake for 15 minutes or until salmon is just cooked through.

  • Step 4

    Serve with fresh basil (Fresh basil leaves, to serve) and crusty bread (Crusty bread, to serve).

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