Baked Salmon With Cream

Preparation:

Preparation: Rub the inside of a baking dish with a clove of garlic, then add the butter and let it melt gently. Put the shallot cut into brunoise into the pan and brown it over moderate heat for a few minutes, then add the tomato, peeled, deseeded and diced. Salt and pepper the salmon fillets and place them in the pan. Pour over the cream, seasoned with a pinch of salt and a pinch of cumin, cover the dish with aluminum foil and cook in the preheated oven (220 degrees) for 10 minutes. Halfway through cooking, remove the aluminum foil so that the preparation can brown. Serve the salmon hot, with a side of buttered spinach.