Baked salmon with tomatoes and celery
5 servings
45 minutes
Baked salmon with tomatoes and celery is a refined dish of European cuisine that combines the tenderness of red fish with the refreshing tartness of lemon and the aroma of vegetables. Historically, salmon dishes are popular in Northern European countries where fish is a key element of gastronomy. Baking preserves the juiciness and rich flavor of the fish, while anchovies add a piquant touch. Cherry tomatoes give the dish a light sweetness, and celery adds freshness. This is not just dinner but a gastronomic journey revealing a wealth of flavors. The dish is suitable for both everyday meals and festive tables. It pairs perfectly with brown rice or crispy baguette, and its elegance is highlighted by a glass of dry white wine.
1
We cut the salmon into pieces, drizzle with lemon juice, season with pepper, and place in a baking dish.
- Salmon: 500 g
- Lemon: 0.5 piece
- Ground black pepper: pinch
2
We cut the vegetables: halving cherry tomatoes, chopping celery into small pieces, and slicing the onion into half rings. We place them in the dish, on top of the fish and between the pieces.
- Cherry tomatoes: 15 pieces
- Celery stalk: 200 g
- Onion: 1 head
3
Chop 4–5 anchovies and spread them over the pieces of fish.
- Salted anchovies in oil: 10 g
4
We spray everything with olive oil.
- Olive oil: 10 ml
5
We send it to the oven preheated to 180 degrees for 30-40 minutes (time depends on the stove's power). If the fish starts to burn, we cover the dish with foil.
6
It can be served alone or in combination with boiled brown rice.