Baked salmon with tomato, mushroom and mascarpone sauce
- ⏱ 40 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Salmon fillets are baked and served with a tomato, wild mushroom and mascarpone sauce.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Baked salmon with t...
0/0
COOK 1COOK 2
1Make the sauce
Finely chop the white onion
Clean and slice the mixed wild mushrooms
Chop the dill
2Preheat the oven
3Plate and serve
+ 9 more steps in the app
Baked salmon with t...
0/0
COOK 2COOK 1
1Make the sauce
2Preheat the oven
Preheat the oven to 200°C/gas mark 6
3Plate and serve
+ 9 more steps in the app
Ingredients
- 4 salmon fillets
- 2 tbsp olive oil
- 1 white onion (finely chopped)
- 100 g mixed wild mushrooms (cleaned and sliced)
- 400 g tinned chopped tomatoes
- 150 g mascarpone (at room temperature)
- 2 tbsp dill (chopped)
- sea salt, to taste
- freshly ground black pepper, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Make the sauce COOK 2
- Finely chop the white onion
- Clean and slice the mixed wild mushrooms
- Chop the dill
2. Preheat the oven COOK 1
- Preheat the oven to 200°C/gas mark 6
🤝 Cook 1 takes over at the oven.
3. Bake the salmon COOK 1
- On a baking tray lined with greaseproof paper, drizzle 1 tbsp olive oil over the tray
- Lay the salmon fillets on the tray, season with salt and freshly ground pepper, and bake for 20 minutes
4. Make the sauce COOK 2
- In a frying pan, add the second tbsp olive oil
- Fry the onion on a gentle heat for 5 minutes, until translucent and soft
- Add the mushrooms to the pan, season well with salt and pepper, and cook for 5 minutes
- Add the tomatoes to the pan
- Pour a little bit of water into the tin, swirl, and pour the liquid into the pan
- Simmer for 10 minutes on a low heat
🤝 Cook 1 hands the frying pan to Cook 2.
5. Finish the sauce COOK 2
- Stir in the mascarpone and half of the fresh dill
6. Plate and serve BOTH
- Take the salmon out of the oven and place it on a plate
- Spoon over a generous amount of the sauce and sprinkle over the remaining dill
- Serve with new potatoes and seasonal greens
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