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Slow-roasted salmon with tomatoes
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Preparation time: 10 minutes
Cooking time: 50 minutes
4 tbsp extra virgin olive oil
1 lemon, juice of 1⁄2 and 1⁄2 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
550g Whole Native Hebridean Salmon Fillet (from the fish service counter), 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 1⁄2 the 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 fillet on top and spoon over the rest of the dressing; roast for another 25 minutes. Leave to stand for a few minutes before serving with wilted spinach or a crisp green salad, if liked.
A large salmon fillet makes a great centrepiece. To keep it lovely and moist, cook it slowly at a lower oven temperature, as we have done here.
And to drink...
Enjoy with a rich, spicy red, such as Sorcova Pinot Noir, Romania, which has enticing layers of black cherry, raspberry and cinnamon.
Typical values per serving: