For ➋250 g salmon fillet
olive oil
salt & pepper
sauce:
2 roma tomatoes
1 garlic clove, peeled
sea salt & pepper
small handful of basil leaves
3 tbs pine nuts
1 tbs balsamic vinegar
1 tbs olive oil
Drizzle a little olive oil over the salmon, sprinkle a little salt and pepper over. Put in a preheated oven of 200°c and cook for 12 m.
Meanwhile, make the sauce. Place chopped tomatoes, pine nuts and garlic in food processor, pulse until coarsely ground up. Add pepper, salt, vinegar, oil and basil. Pulse until basil is minced.
Top cook fish with sauce.
This is a very basic version of Spanish romesco sauce, omitting the peppers, bread and more. Try a full recipe.
