This easy salmon recipe comes together quickly and delivers a delicious taste that everyone will love. It's a testament to delicious simplicity, from Chef Alex Bautista of Pacific Bay Eats.
INGREDIENTS
1-1.2 kg Pacific Bay Coho Salmon Fillet
1 ½ cups marinara sauce
¾ cup cooking cream
1 ½ cups grated cheddar cheese
¼ cup olive oil, plus 1 to 2 tbsp
1 tbsp garlic, minced
½ cup onions, finely chopped
1 tsp salt
½ tsp ground black pepper
½ tsp paprika
Chopped fresh parsley, for garnish
PROCEDURE
Prep the oven and salmon. Preheat your oven to 190°C (375°F), and line a baking dish with parchment paper. Pat the salmon fillet dry, and season both sides with salt, black pepper, and paprika. Place it in the prepared dish.
Sauté aromatics. Heat 1 to 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and finely chopped onions, and sauté until fragrant and softened, about 3 minutes.
Make the tomato cream sauce. Stir in the marinara sauce and simmer for 3 minutes. Then, add the cooking cream and mix well until combined. Cook for another 2 to 3 minutes and adjust seasoning with salt and pepper if needed.
Top the salmon with sauce and cheese. Pour the creamy tomato sauce evenly over salmon fillet in the baking dish. Sprinkle the grated cheese evenly over the sauce-covered salmon.
Bake and serve. Bake the fish in the preheated oven for 25 to 30 minutes, or until the salmon is cooked through and the cheese is golden and bubbly. Let it rest for 5 minutes before garnishing with chopped parsley and serving.