When I found this 'Italiano' pink salmon recipe, I was surprised by the name, but I quickly moved past it – I don't cook for names, but for what comes out in the end. I've tried it a few times, with and without mozzarella, with fresh or frozen vegetables, and it's always been quick to prepare. It's the kind of recipe you make when you're craving something baked with fish, without too much hassle.
Quick Info
Total time: about 45 minutes
Preparation time: 10-15 minutes
Baking time: 30-35 minutes
Servings: 2
Difficulty: easy
Recipe type: main dish, for a quick lunch or dinner
Ingredients
2 pieces of pink salmon
4 cherry tomatoes
100 g bell pepper (can be mixed, fresh or frozen)
1 piece of mozzarella (optional)
1 red onion
1/2 lemon
Dill (a little)
Oregano (a little)
Salt
Pepper
1 tablespoon olive oil (plus one more for topping)
Breadcrumbs
50 ml dry white wine (optional)
Preparation method
1. Preheat the oven to 180°C. In a heat-resistant dish, pour one tablespoon of olive oil on the bottom.
2. Place the salmon pieces in the dish, then sprinkle salt and pepper over them.
3. Peel the red onion and chop it finely.
4. Dice the bell pepper into small cubes. I sometimes use frozen peppers, they work very well.
5. Cut the cherry tomatoes into quarters.
6. Squeeze the juice from half a lemon and pour it over the salmon.
7. Add the onion, bell pepper, and tomatoes on top of the fish as evenly as possible.
8. If using mozzarella, cut it into cubes and add it over the vegetables.
9. Sprinkle dill and oregano, without overdoing it – just enough to give a little flavor.
10. If you want, pour the 50 ml of white wine over the entire mixture.
11. Sprinkle some breadcrumbs on top. Finally, add another tablespoon of olive oil on top to help with browning.
12. Place the dish in the preheated oven and let it bake for 30-35 minutes. It's done when the fish is cooked through and the vegetables are softened.
Why I make this recipe often
This recipe is one of those I make when I don’t want to complicate things. The ingredients are easy to find, it’s quick, and you don’t dirty many dishes. I like it because I can vary the vegetables without ruining the recipe and because it works well without cheese if I want something lighter.
Tips and variations
Tips
1. Don’t leave the fish in the oven too long, so it doesn’t dry out.
2. If using frozen bell peppers, there's no need to thaw them beforehand.
3. If you like a thicker crust, you can add a bit more breadcrumbs before the end.
4. Squeeze the lemon directly over the salmon, so you don’t get seeds in the vegetables.
Substitutions
1. Mozzarella is optional. You can skip it or replace it with a bit of feta if you like a saltier taste.
2. Bell pepper can be replaced with zucchini or diced eggplant if you have them in the fridge.
3. Red onion can also be substituted with white onion if you don’t have red on hand.
4. If you don’t have white wine, no problem – the recipe turns out fine without it.
Variations
1. If you want to make more servings, use a larger dish and increase the quantity of ingredients to your liking.
2. You can add black olives or capers for a different taste.
3. For a version without breadcrumbs, leave them out – it doesn’t affect the fish's texture.
4. Other types of fish fillets, like trout or cod, can also be used if you have them.
Serving ideas
1. The simplest way is to serve the fish hot, straight from the dish.
2. It goes well with a green salad or boiled potatoes on the side.
3. If you want something more substantial, you can put a slice of fresh bread next to the serving.
Frequently asked questions
Do I have to use mozzarella?
No. The recipe works very well without mozzarella. With it, the taste is creamier, but without it, you have a lighter dish.
Can I use frozen salmon?
Yes, if you use frozen salmon fillets, let them thaw completely and pat them dry with a towel before using.
Is white wine necessary?
No, but if you have 50 ml on hand, it adds a nice flavor to the sauce. You can skip it; it doesn't affect the basic recipe.
Can it be prepared in advance?
You can prepare the vegetables and keep them chopped in the fridge, but the fish should be cooked fresh to maintain its texture.
Nutritional values
Estimation per serving (without mozzarella):
Calories: approx. 300-350 kcal
Protein: 30-35 g
Fat: 15-18 g
Carbohydrates: 7-10 g (mostly from vegetables and breadcrumbs)
If you use mozzarella, add another 60-80 kcal and 4-6 g of fat per serving, depending on how much you use. These are just estimates and may vary based on the exact ingredients.
Storage and reheating
It’s best fresh, right after you take it out of the oven. If there are leftovers, place them in a sealed container in the fridge. It keeps for up to 24 hours, but no longer. When reheating in the oven or microwave, the fish can dry out – heat it briefly and cover it with foil if possible. The recipe is not ideal for freezing or keeping for several days.
Quick Info
Total time: about 45 minutes
Preparation time: 10-15 minutes
Baking time: 30-35 minutes
Servings: 2
Difficulty: easy
Recipe type: main dish, for a quick lunch or dinner
Ingredients
2 pieces of pink salmon
4 cherry tomatoes
100 g bell pepper (can be mixed, fresh or frozen)
1 piece of mozzarella (optional)
1 red onion
1/2 lemon
Dill (a little)
Oregano (a little)
Salt
Pepper
1 tablespoon olive oil (plus one more for topping)
Breadcrumbs
50 ml dry white wine (optional)
Preparation method
1. Preheat the oven to 180°C. In a heat-resistant dish, pour one tablespoon of olive oil on the bottom.
2. Place the salmon pieces in the dish, then sprinkle salt and pepper over them.
3. Peel the red onion and chop it finely.
4. Dice the bell pepper into small cubes. I sometimes use frozen peppers, they work very well.
5. Cut the cherry tomatoes into quarters.
6. Squeeze the juice from half a lemon and pour it over the salmon.
7. Add the onion, bell pepper, and tomatoes on top of the fish as evenly as possible.
8. If using mozzarella, cut it into cubes and add it over the vegetables.
9. Sprinkle dill and oregano, without overdoing it – just enough to give a little flavor.
10. If you want, pour the 50 ml of white wine over the entire mixture.
11. Sprinkle some breadcrumbs on top. Finally, add another tablespoon of olive oil on top to help with browning.
12. Place the dish in the preheated oven and let it bake for 30-35 minutes. It's done when the fish is cooked through and the vegetables are softened.
Why I make this recipe often
This recipe is one of those I make when I don’t want to complicate things. The ingredients are easy to find, it’s quick, and you don’t dirty many dishes. I like it because I can vary the vegetables without ruining the recipe and because it works well without cheese if I want something lighter.
Tips and variations
Tips
1. Don’t leave the fish in the oven too long, so it doesn’t dry out.
2. If using frozen bell peppers, there's no need to thaw them beforehand.
3. If you like a thicker crust, you can add a bit more breadcrumbs before the end.
4. Squeeze the lemon directly over the salmon, so you don’t get seeds in the vegetables.
Substitutions
1. Mozzarella is optional. You can skip it or replace it with a bit of feta if you like a saltier taste.
2. Bell pepper can be replaced with zucchini or diced eggplant if you have them in the fridge.
3. Red onion can also be substituted with white onion if you don’t have red on hand.
4. If you don’t have white wine, no problem – the recipe turns out fine without it.
Variations
1. If you want to make more servings, use a larger dish and increase the quantity of ingredients to your liking.
2. You can add black olives or capers for a different taste.
3. For a version without breadcrumbs, leave them out – it doesn’t affect the fish's texture.
4. Other types of fish fillets, like trout or cod, can also be used if you have them.
Serving ideas
1. The simplest way is to serve the fish hot, straight from the dish.
2. It goes well with a green salad or boiled potatoes on the side.
3. If you want something more substantial, you can put a slice of fresh bread next to the serving.
Frequently asked questions
Do I have to use mozzarella?
No. The recipe works very well without mozzarella. With it, the taste is creamier, but without it, you have a lighter dish.
Can I use frozen salmon?
Yes, if you use frozen salmon fillets, let them thaw completely and pat them dry with a towel before using.
Is white wine necessary?
No, but if you have 50 ml on hand, it adds a nice flavor to the sauce. You can skip it; it doesn't affect the basic recipe.
Can it be prepared in advance?
You can prepare the vegetables and keep them chopped in the fridge, but the fish should be cooked fresh to maintain its texture.
Nutritional values
Estimation per serving (without mozzarella):
Calories: approx. 300-350 kcal
Protein: 30-35 g
Fat: 15-18 g
Carbohydrates: 7-10 g (mostly from vegetables and breadcrumbs)
If you use mozzarella, add another 60-80 kcal and 4-6 g of fat per serving, depending on how much you use. These are just estimates and may vary based on the exact ingredients.
Storage and reheating
It’s best fresh, right after you take it out of the oven. If there are leftovers, place them in a sealed container in the fridge. It keeps for up to 24 hours, but no longer. When reheating in the oven or microwave, the fish can dry out – heat it briefly and cover it with foil if possible. The recipe is not ideal for freezing or keeping for several days.