Time: 50 min.
Complexity: easily
Servings: 4

Salmon fillet is baked on a bed of red onion and tomatillos, resulting in a perfectly juicy and tender dish. Served with roasted vegetables, the fruity tartness of the tomatillos perfectly balances the fatty fish, complementing the lemon perfectly.

Ingredients:

• 700 g small tomatillos, peeled, washed and cut into 1 cm thick slices.
• 2 cups chopped red onion
• 2 tablespoons extra-virgin olive oil
• 1 salmon fillet (900 gr.)
• 1 lemon, thinly sliced
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh cilantro

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, red onion, lemon, salsa sauce, ground cherries

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Preparation:

Step 1
• Preheat oven to 190°C. Line a baking sheet with parchment paper.
Step 2
• In a bowl, combine the tomatillos and red onion with olive oil and season with salt and pepper to taste. Place on the prepared baking sheet and top with the salmon fillets. Season the salmon with salt and pepper, top with lemon slices, and sprinkle with chives and chopped cilantro.
Step 3
• Bake for 20–30 minutes until medium-rare. Transfer the fish to a serving platter and return the tomatillos and onions to the oven. Continue baking until the vegetables are caramelized, about 5 more minutes.
Step 4
• Serve salmon with tomatillos and onions.

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