Anyone who clicks on the “Fish Dishes” tab on my blog will quickly discover that salmon is my absolute favorite fish.

In my opinion, salmon is one of the few fish that can be prepared in many different ways. Fried, steamed, smoked, marinated, baked, with and without sauce, even raw…there are truly almost endless ways to prepare it.

Salmon is a true “superfood” and fits perfectly into a conscious diet. Salmon provides approximately 20 gr of protein per 100 gr. This protein is easily digestible and includes all essential amino acids. It is one of the best sources of Omega-3 fatty acids and rich in Vitamins B and D.

Due to its high proportion of high-quality fats and plenty of protein, it is very filling and, despite the high calories, very satisfying, which can help with targeted weight loss.

Since I am now at an age where it is very important to pay attention to heart, bone and brain health, salmon offers all the benefits that one needs at an older age – especially as a woman – to stay fit and watch one’s weight.

For this reason, to keep the overall calorie count down, I’ve specified a light cooking cream in the recipe, which has just 3% fat. If you can’t find such a low-fat cream in the supermarket, you can use other light cream, or, of course, you can use regular cooking cream if you prefer.

What you need:

4 skinless salmon fillets (approx. 200 gr each)
Juice of ½ lemon
1 small onion
1 clove of garlic
1-2 tbsp cornstarch
1 tsp tomato paste
150 ml dry white wine
200 ml light cream (2% fat)
1 vegetable stock cube (2 tsp)
Salt
Pepper
Nutmeg
1 tbsp olive oil
8-10 cherry tomatoes (optional)

(makes 4 servings)

How to prepare:

Preheat the oven to 180°C (350°F).

Finely chop the onion and garlic.

Heat the olive oil in a saucepan and sauté the onion and garlic until translucent. Add the cornstarch and cook over medium heat for 1-2 minutes. Then stir in the tomato paste and let fry for 30 seconds.

Deglaze with the white wine. Crumble the stock cube and stir it in along with the cream. Simmer until the sauce thickens slightly. Season with nutmeg, salt, and pepper. Remove from the heat.

Halve or quarter the cherry tomatoes, depending on their size.

Drizzle the salmon with lemon juice and season with lightly salt. Place it in an ovenproof dish. Distribute the cherry tomatoes and the sauce evenly over the salmon.

Bake in the preheated oven for 20-30 minutes using convection.

Serve with rice.