This oozy recipe combines the creaminess of mozzarella and salmon with the spiciness of sun-dried tomatoes and lemon. The baking times indicated below might vary depending on the thickness of the filet. The fish is ready when it has a nice pink color. Serve this yummy treat with potatoes.
600 gr salmon filet
0.5 dl passata di pommodoro
2 tsp lemon juice
ca. 1 dl sun-dried tomatoes, sliced into small cubes
200 gr mozzarella, in slices
fresh basil leaves
Set the salmon filet into a baking dish. Mix the passata di pommodoro, sliced sun-dried tomatoes, lemon juice, salt, and black pepper. Spread the spice mix evenly over the salmon filet, and bake in the oven on 200 °C for about 20 minutes, until the salmon is almost cooked through. Take the salmon filet out, and add the mozzarella slices on top. Bake further on 225 °C for ca. 5-7 minutes. Garnish with fresh basil leaves and serve.