Extra Virgin

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Baked Salmon with Vegetables and Capers Recipe!

OIL USES: Bake
CHARACTERISTICS:Gluten-free, Lactose-free

INGREDIENTS

SERVINGS: 2
  • 2 salmon fillets
  • 1 carrot
  • 4 potatoes
  • 2 ripe tomatoes
  • 1 onion
  • 1 leek
  • 1 splash of white wine
  • 0.5 cup Goya Extra Virgin Olive Oil
  • 0.25 cup
  • 0.5 teaspoon of salt
  • 0.5 teaspoon of white pepper

PREPARATION

1
Peel the potatoes and cut them into slices about one centimeter thick.
2
Peel the tomatoes and cut into thin slices. Cut the onion and leek into julienne strips. Peel the carrot and cut into slices.
3
Pre-heat oven to 356°F.
4
In a frying pan with plenty of olive oil, fry up the potatoes. Once the potatoes are ready, arrange them on the baking tray in a single layer. Add salt. Next, add a layer of tomato slices on top of the potatoes and add salt.
5
Place the tray with the potatoes and tomatoes into the oven for 15 minutes or until the tomato can be crushed easily with a fork. When it is ready, take it out and set it aside.
6
In a pan, sauté the onion, leeks and carrots with a pinch of salt. Cook on medium heat, until the onion and the leek are translucent and the carrots are tender.
7
Pour the mixture onto the tomatoes and potatoes, saving a little bit to top the salmon with.
8
Season the salmon and set it on top of the rest of the ingredients on the baking tray. Top the salmon with the rest of the mixture, along with four spoonfuls of capers. Take it to the oven.
9
Splash some white wine onto the fish and bake it at 392°F for 20 minutes or until fully cooked.
10
Once it's done, all you have to do is take the baked salmon to the table and dig in!

Extra Virgin

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