Baked salmon fillets with a crunchy cover and sweet cherry tomatoes as side: a healthy and light course of fish, perfect recipe for both lunch and dinner. Another advantage of this recipe is that it is quick and easy: between 15 and 20 minutes in the oven for a tasty dish that can be enriched as desired with many other fresh herbs.
- 800 g of salmon fillet
- 300 g of cherry tomatoes
- 100 g of unsweetened cornflakes
- 1/2 glass of dry white grape
- 20 g of wild fennel
- extra virgin olive oil
With a sharp knife portion the big fillet in 4 pieces indicatively of the same size and weight and transfer them to a baking tray lined with baking paper. As an alternative to buying a fillet in one piece, you can of course purchase four ready-made slices.
Cover the slices with the cherry tomatoes washed and cut in half and the chopped fennel. Season with a pinch of salt, 4-5 tablespoons of oil and white grape. Crush the cornflakes and sprinkle them even on the fish. Place the fillets in a warm oven tray and bake at 180° for 10-12 minutes.
Serve immediately warm with the caramelized cherry tomatoes and enjoy!