Procura uma refeição rápida, saudável e cheia de sabor para a semana? Este Salmão no Forno com Cogumelos é a solução perfeita. A combinação do salmão suculento com o sabor terroso dos cogumelos e uma pasta vibrante de pimento assado, azeitonas e laranja cria um prato surpreendentemente complexo com o mínimo de esforço. Ideal para um jantar descomplicado mas com um toque especial.

Ingredientes

  • 2 Postas de Salmão (ou Lombos)
  • Sumo de 1 Laranja
  • 1/2 Chávena de Azeitonas pretas descaroçadas
  • 3 Dentes de Alho
  • 1 Pimento Vermelho
  • Pimenta Q.B.
  • Cogumelos Brancos Frescos
  • Sal Q.B.
  • Azeite Q.B.

Preparação

  1. Comece por assar o pimento. Eu uso o bico a gás, deixo a pele ficar preta de todos os lados e depois retiro para um taça, e cubro com película plástica.
  2. Deixe tapado uns 10 minutos, que o calor faz o resto e depois lave para retirar a pele.
  3. Coloque na picadora, juntamente com o alho, o miolo da azeitona, sal e pimenta, e o sumo da laranja. Pique até obter uma pasta.
  4. Num tabuleiro coloque os cogumelos cortados ao meio, e sobre estes deite as postas de salmão passadas pela pasta preparada anteriormente.
  5. Regue tudo com um fio de azeite e leve ao forno pré-aquecido (a 220ºC) durante 20 minutos.
  6. Sirva com massa.

English Version Below: Ready for a simple yet stunning dish? Here’s the British English version!

Baked Salmon with Mushrooms

This Baked Salmon with Mushrooms recipe is a perfect example of how simple ingredients can create a truly spectacular meal. It’s a wonderfully healthy and flavourful dish that brings together the richness of salmon with the earthy depth of mushrooms, all tied together with a zesty and aromatic roasted red pepper paste . It’s a fantastic one-pan meal for a busy weeknight, yet impressive enough for a dinner party .

The secret to this dish lies in the homemade paste. Roasting the red pepper directly over a flame until its skin is charred unlocks a deep, smoky sweetness that you just can’t get from a jar. When blended with salty black olives, garlic, and a splash of fresh orange juice, it creates a vibrant marinade that both seasons the fish and keeps it incredibly moist as it bakes.

This recipe is also wonderfully versatile. Feel free to add other Mediterranean-style vegetables like cherry tomatoes or courgette slices to the baking dish before cooking . While the original recipe suggests serving with pasta to soak up the delicious juices, it would be equally delightful with couscous or a fresh, crusty loaf of bread.

Ingredients

  • 2 Salmon Fillets (or Steaks)
  • Juice of 1 Orange
  • 1/2 cup pitted black olives
  • 3 cloves of garlic
  • 1 Red Bell Pepper
  • Pepper to taste
  • Fresh White Mushrooms
  • Salt to taste
  • Olive oil to taste

Preparation

  1. Start by roasting the pepper. I do this directly over the flame of my gas hob, letting the skin turn black on all sides. Then, I remove it to a bowl and cover it tightly with cling film.
  2. Leave it covered for about 10 minutes; the trapped steam will do the rest of the work. Afterwards, simply rinse the pepper under running water to remove the blackened skin.
  3. Place the peeled pepper in a food processor along with the garlic, pitted olives, salt, pepper, and the orange juice. Blend until you have a smooth paste.
  4. In a baking dish, place the mushrooms, cut in half, and lay the salmon fillets on top. Coat the salmon generously with the prepared paste.
  5. Drizzle everything with a little olive oil and bake in a preheated oven at 220°C (200°C Fan/Gas Mark 7) for 20 minutes, or until the salmon is cooked through and flakes easily [5].
  6. Serve with pasta.