Baked salmon with tomato, mushroom and mascarpone sauce

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Ren Behan serves up a crowd-pleasing midweek dish of baked salmon with a creamy mascarpone, tomato and mushroom sauce, flavoured with dill for a pleasing freshness. Serve with simple boiled potatoes and seasonal greens.

First published in 2018




Baked salmon with tomato, mushroom and mascarpone sauce


Preheat the oven to 200°C/gas mark 6
Line a baking tray with greaseproof paper and drizzle 1 tbsp. olive oil over the tray. Lay the salmon fillets on the tray, season with salt and freshly ground pepper and bake for 20 minutes
In the meantime, add the second tbsp. olive oil to a frying pan. Fry the onion on a gentle heat for 5 minutes, until translucent and soft. Add the mushrooms to the pan, season well with salt and pepper and cook for 5 minutes. Add the tomatoes to the pan. Next, pour a little bit of water into the tin, swirl and pour the liquid into the pan. Simmer for 10 minutes on a low heat
Stir in the mascarpone and half of the fresh dill
Take the salmon out of the oven and place on a plate. Spoon over a generous amount of the sauce and sprinkle over the remaining dill
Serve with new potatoes and seasonal greens

Ren Behan is a mum of two and a lawyer turned food writer.

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