Wild Alaskan salmon with tomatoes & olives
An easy all-in-one dish of slow-roasted salmon with punchy olives, tomatoes and herbs.
- CourseMain meal
- Prepare20 mins
- Cook55 mins
- Total time1 hr 15 mins
- 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)
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.
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.
Typical values per serving when made using specific products in recipe