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Slow-roasted salmon with tomatoes
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4 tbsp extra virgin olive oil
1 lemon, juice of ½ and ½ sliced
1 tbsp chopped oregano leaves
750g Charlotte potatoes, cut into 0.3cm-thick slices
3 garlic cloves, sliced
1 tbsp nonpareille capers, drained
225g pack pome dei moro tomatoes, halved
70g pitted green olives
4 x No.1 Wild Alaskan Sockeye Salmon Fillets, skin removed
1. Preheat the oven to 200°C, gas mark 6. Mix the oil with the lemon juice and oregano; season. In the base of a large roasting tin, toss the potatoes and garlic with ½ this dressing, then roast for 25 minutes.
2. Lower the oven temperature to 160°C, gas mark 2. Stir the capers, tomatoes, olives and lemon slices through the potatoes in the tin. Sit the salmon fillets on top and spoon over the rest of the dressing; roast for another 8 minutes until completely cooked through and opaque. Leave to stand for a few minutes before serving with wilted spinach or a crisp green salad, if liked.
Typical values per serving:
915mg omega-3 | 1 of your 5 a day
This recipe was first published in September 2021.