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Wilk Alaskan salmon with tomatoes & olives

Wild Alaskan salmon with tomatoes & olives

An easy all-in-one dish of slow-roasted salmon with punchy olives, tomatoes and herbs.

3.5 out of 5 stars(3) Rate this recipe
Gluten freeHealthyHigh in omega 32 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook55 mins
  • Total time1 hr 15 mins

Ingredients

  • 450g pack No.1 Wild Alaskan Sockeye Salmon
  • 400g cherry vine tomatoes, halved
  • ½ x 130g pack Essential Pitted Black Olives, sliced
  • ½ unwaxed lemon
  • 1 red chilli, sliced
  • 3 tbsp olive oil
  • ½ x 20g Cooks' Ingredients Tarragon, leaves chopped
  • Green beans, to serve (optional)

Method

  1. Preheat the oven to 180°C, gas mark 4. Season the salmon and set aside. Meanwhile, arrange the tomatoes cut-side up in a baking dish so they fit snugly in one layer. Scatter with the olives, lemon slices and chilli. Season, drizzle with 1 tbsp oil and roast for 15 minutes.

  2. Remove from the oven and lower the temperature to 130°C, gas mark 1. Pat the salmon dry with kitchen paper and sit it skin-side down in the centre of the dish. Scatter over the tarragon, season with black pepper and drizzle with 2 tbsp oil. Roast for 30-40 minutes or until the salmon is cooked through, opaque and flakes easily with a fork. Serve with steamed green beans, if liked, and the cooking juices spooned over the salmon.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,386kJ/ 333kcals

Fat

20g

Saturated Fat

3.2g

Carbohydrates

7g

Sugars

6.1g

Fibre

5.2g

Protein

29g

Salt

0.5g

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