The Simplicity of this healthy, tangy topping lifts the flavour of the delicate salmon fillet to another level
Serves
1
Prep time
5 Minutes
Cooking time
25 Minutes
Ingredients
- 50g shortcut bacon, cut into small strips
- 20g butter
- 50g cherry tomatoes, cut in half
- 1 teaspoon lemon zest
- 1½ – 2 tablespoons lemon juice = (½ lemon)
- ¼ cup white wine
- ⅓ cup torn basil leaves
- 220g-250g salmon fillet, skin on
Method
- Preheat oven 180ºc
- Place the salmon in a lined or well greased baking dish
- Melt the butter in a medium frying pan, over medium-high heat
- Add bacon, cook until crispy
- Add the tomatoes and lemon zest
- Lower the heat slightly then add the lemon juice and wine, cook until the liquid is reduced by half
- Remove from heat and stir through the basil leaves.
- Pour the topping over the salmon
- Bake in preheated oven for 12-15 minutes *see note
- Serve and Enjoy!
Note:
- Remember fish will continue to cook when removed from oven so be careful not to dry it out
- Fish is cooked when the flesh separates easily at the thickest party
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