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Ingredients
Baked Salmon with Fresh Tomato Salsa
For the salsa: Cut an "X" in the base of each tomato, blanch in boiling water, shock in an ice bath, peel, quarter, core and dice the flesh. Rinse the scallions, shake dry, trim and cut into thin rings. Squeeze the juice from the lemon.
Rinse the dill, shake dry, pluck the tops from the stems and chop coarsely. Peel the garlic and chop finely.
Heat the oil in a pan and sauté the garlic. Add the scallions, tomatoes and dill and toss to combined. Deglaze the pan with 1-2 tablespoons lemon juice and the broth. Season with salt and pepper, remove from the heat and let cool.
Meanwhile, rinse the salmon under cold water, pat dry and cut into 4 equal pieces. Place each piece on a piece of foil, drizzle with the remaining lemon juice and season with salt and pepper. Seal the parcels and bake in a preheated oven at 220°C (fan 200°C; gas mark 3-4) (approximately 425°F) for 20-25 minutes. Remove from the oven and serve immediately with the salsa.
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3 g | (10 %) |