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Baked Salmon Tricolore
Emily Davenport
2 servings
10 minutes
726
British
Mains
Enjoy a romantic dinner at home with this amazing Baked Salmon Tricolore. This delicious dinner can be on the table in 30 minutes.
A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- Firm avocado 1 large
- Lemon juice 1 tbsp
- Tomatoes 2 large, thickly sliced
- Olive oil 2 tbsp
- Salt and freshly ground black pepper
- Garlic mayonnaise 2 tbsp
- Grated Parmesan cheese 3 tbsp
- Chopped basil 2 tbsp
- Salmon fillets 2 x 150g (5oz)
- Rocket leaves to serve (optional)
Directions
Preheat the oven to 200°C/400°F/Gas 6
- Line a baking dish with baking parchment
- Cut the avocado in half and prise out the stone
- Peel off the skin and then slice thickly
- Arrange in a single layer in the baking dish
- Sprinkle with lemon juice
- Put the tomatoes in the dish and drizzle with half the oil
- Season well
- Mix the mayonnaise with the Parmesan cheese and chopped basil
- Lay the fish on top of the avocado and tomatoes and spread the mayonnaise mixture on top of the fish
- Then drizzle with the remaining oil
- Bake the salmon in the oven for about 20 minutes, depending on the thickness of the fish, until cooked through and tender
- Drain and serve immediately with fresh rocket leaves.