MEDALLION SALMON WITH CHERRY TOMATOES AND OLIVES SUPER QUICK
A fish-based main course, quick to make, perfect even for the big Christmas Eve dinner.
Salmon is a fish so rich in omega-3s, perfect for a balanced diet, but it’s also delicious and easy to make, loved by both adults and children. Its use is also included in a nickel-free diet because it is very tolerated, unlike tuna, for example.
I often prepare it for my dinners, but I decided to make it especially for Christmas Eve because when closed as a medallion with those nice cherry tomatoes on top, it resembles Christmas tree balls and the kids will be even happier.
Let’s see how I made it.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 2 fillets salmon
- 3/4 cup cherry tomatoes
- 1 1/2 tbsp olive oil
- 2 tsp salt
- 1/4 cup breadcrumbs (optional)
- 10 pitted olives
Tools
- Baking pan
Steps
Let’s start by preparing the salmon (both fresh and frozen are fine):
Place on a baking pan with parchment paper, using a string to bring the ends (tail) of the salmon closer to the wavy part (as shown in the photo) and tie to form a medallion.
Now brush the base with oil and salt, add a handful of breadcrumbs (if you don’t like it, you can easily skip it), place the cherry tomatoes on top, and finally the olives (make sure they’re pitted).
At this point, you can cook the medallions either in the oven or in an air fryer:
IN THE OVEN at 392°F for 15 minutes;
IN THE AIR FRYER at 356°F for 10 minutes.
Once cooked, take them out and serve.
The MEDALLION SALMON WITH CHERRY TOMATOES AND OLIVES SUPER QUICK is ready.
Storage
They can be stored in the refrigerator for a couple of days, and you can freeze ONLY if the salmon was fresh. If you use frozen fillets, I DO NOT recommend freezing them again.
