Salmon Fillets with Mustard Coating and Tomato Salad
Salmon fillets with mustard coating and tomato salad is a recipe featuring fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 salmon fillets (or 2 large fillets halved)
- 2 tbsp extra‑virgin olive oil
- Salt
- freshly ground pepper
- 4 tbsp sharp mustard
- 1 egg yolk
- 3 tbsp breadcrumbs
- 800 g tomatoes (red and yellow)
- 1 Garlic clove
- 3 tbsp extra‑virgin olive oil
- Salt
- freshly ground pepper
- 2 tbsp balsamic vinegar
Instructions
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1.
Preheat the oven to 220 °C fan.
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2.
Wash the tomatoes, cut into pieces, and place in a bowl. Peel the garlic clove and press it into the tomatoes. Mix with salt, pepper, balsamic vinegar, and olive oil; let rest for 10 minutes.
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3.
Rinse the salmon fillets, pat dry, and brush with 2 Tbsp olive oil. Season with salt and pepper and place on a baking tray lined with parchment paper. For the crust, whisk together the remaining olive oil, mustard, egg yolk, and breadcrumbs into a paste. Spread over the fillets and bake in the oven for 10 minutes.
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4.
Plate the salmon fillets with the tomato salad and serve immediately. Optionally add a green salad on the side.
