Lightning-quick oven salmon

01. April 2015

Oven: For 2 persons



  • 2 salmon fillets, approx. 180 g each
  • Salt, black pepper, freshly ground
  • 2 teaspoons mustard
  • 2 vine tomatoes, medium-sized
  • 0.3 bunch parsley, flat-leaved
  • 0.3 bunch basil
  • 0.3 bunch chives
  • 3 tablespoons olive oil
  • 50 ml vegetable bouillon
  • 50 ml white wine
  • 1 teaspoon lemon juice


We have called this dish lightning-quick salmon because the actual work in the kitchen only takes just 5 minutes of your time – the rest is done by the oven alone!

If necessary, cut off any browny-grey places on the side where the skin was together with any fatty places on the flat side edge. Lay the salmon fillets in a gratin dish. Season the top surface with salt and pepper, press down well and then spread each fillet with 1 teaspoon each of mustard.

Slice the vine tomatoes. Cover the salmon fillets with these in tile fashion. Season with salt and pepper.

Chop parsley and basil. Cut the chives into tiny rolls with scissors. Mix all the herbs with half of the olive oil and distribute over the tomatoes.

Mix the remaining olive oil with the stock, white wine and lemon juice, and then pour into the dish.

Bake the salmon in the oven pre-heated to 180 °C with the shelf on the second lowest rung for 12-15 minutes. Serve immediately.

Saffron rice with diced vegetables goes well with this.


Per portion:
37 g protein, 39 g fat, 4 g carbohydrates, 545 kcalories, 2282 kjoules

Annemarie Wildeisen's KOCHEN

Lightning-quick oven salmon
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