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Roasted Salmon, Red Pepper, Celery and Black Olives
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This is one of Nick's favourite recipes for 'the king of fish'. It is a particularly good way to cook a large piece of salmon - not only does it allow the Italian-influenced flavours to infuse the fish, but the vegetables also cook at the same time. It is equally good served hot or cold.
When serving a starter, turn off the oven at the end of step 4, cover the salmon with foil and return it to the oven. To serve, continue from step 5.
Replace the rosemary with dill for an alternative flavour.
This recipe was first published in Fri Nov 01 00:00:00 GMT 2002.