Baked salmon with tomato, mushroom and mascarpone sauce

4
30 minutes

Ingredients

Baked salmon with tomato, mushroom and mascarpone sauce

  • 4 salmon fillets, each weighing 120g
  • 2 tbsp of olive oil
  • 1 large white onion, finely chopped
  • 100g of mixed wild mushrooms, cleaned and sliced
  • 400g of tinned chopped tomatoes
  • 150g of mascarpone, at room temperature
  • 2 tbsp of chopped dill
  • sea salt
  • freshly ground black pepper

Method

1
Preheat the oven to 200°C/gas mark 6
2
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
3
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
4
Stir in the mascarpone and half of the fresh dill
5
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
6
Serve with new potatoes and seasonal greens