Salmon in sour cream in the oven baked in foil

Salmon baked in the oven is a win-win option for a regular dinner or a special event. It turns out tender, juicy, beautiful and allows you to choose a wide variety of products as a supplement. Spinach and mozzarella are one of the most successful combinations, cheese with herbs allow you to diversify the taste, adding an appetizing cap to the fish, and provide a beautiful presentation.

To begin with, we will remove the fillet from the salmon. To do this, we clean the thawed fish from the scales, cut off the head, tail and fins, then gut them. Rinse under running water, dry with paper towels so that excess moisture does not interfere during operation. We make a deep incision along the ridge to the ribs, separate most of the fillet and trim the rest. Small bones that could remain in the pulp are removed with tweezers. We remove the skin. Fillets can be rinsed again and dried with napkins.

Turn on the oven at 180 degrees. The baking dish is lined with foil so that the fish does not burn, but turns out to be tender on all sides. Season the fillet with salt and ground black pepper on each side, you can additionally rub the spices with your hands. We put the fish in a baking sheet on foil.

Spinach is washed with running water and finely chopped. You can use frozen greens, in this case we put it in a colander in advance for full defrosting. Parsley is also washed, dried and finely chopped. We leave a little for decoration, the rest will go into the sauce.

In a deep bowl, combine sour cream, spinach and parsley. Peel the garlic, wash it and pass it through the press immediately into a bowl with sauce. Add salt and ground pepper to taste, mix well so that the products combine. Evenly distribute the sauce of sour cream and greens over the salmon fillet.

Grate the mozzarella on a coarse grater, spread over the spinach. Cover the workpiece with a layer of foil and send it to the oven for 18-20 minutes. Then remove the foil and bake the dish at 200 degrees for another 5 minutes to form a golden crust. We serve it to the table hot, garnished with chopped parsley and lemon.

Bon appetit!