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2 servings
Preparation 5 min Cooking 40 min
190 calories per serving
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Ingredients
300 g | salmon fillet | | |
3 tbsp | lemon freshly squeezed | | 1 lemon |
1 pinch | salt [optional] | | 0.1 g |
| ground pepper to taste | | |
3 1/2 tsp | fresh dill, finely chopped | | 2 g |
1/2 | green onions/scallions, finely chopped | | 7.5 g |
3 | mini-tomatoes (cherry, miniature or grape), halved | | 3 1/2 tbsp |
1/4 cup | white wine | | 65 mL |
Before you start
A baking or casserole dish with a tight-fitting lid is necessary for this recipe.
Keep the serving plates warm on the stove while you're preparing the dish.
Method
- Preheat the oven to 190°C/375°F.
- Put the salmon fillet, skin-side down in a casserole dish. Add the lemon juice, dill and green onions. Season with salt and pepper to taste.
- Add the mini-tomatoes and white wine, then cover. Place in the middle of the oven and bake for about 30-40 min until the fish turns opaque. It is important to check with a fork to see if the fish is cooked through. Serve on the warmed plates.
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