- 4 fillets of salmon
- 1 lemon
- 2 tomatoes
- 200 gr. mushrooms
- Olive oil
- Grease a baking tray with a drizzle of olive oil and lay out four clean salmon fillets (without skin and bones). Place a slice of lemon and half a tomato on each fillet, sprinkle with a dash of olive oil and salt, and cover with a mixture of garlic, parsley and breadcrumbs.
- Clean the mushrooms and add to the tray and bake at 180 º for 10-15 minutes. Cooking time depends on size of salmon but to conserve the nutrients and moisture it’s better to not overcook. Remove from oven and serve.
You can wrap the ingredients in foil and cook the salmon with julienne vegetables. Wine with floral notes and some minerality and complexity. For example, Val de Sil 2006 Godello of D. O. Valdeorras.