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Wild alaskan salmon with tomatoes & olives

Wild alaskan salmon with tomatoes & olives

By Maya Al Khatib
20’ Prep time
55’ Cook time
75’ Total time
333 Calories
4 Serving

Summary

An easy all-in-one dish of slow-roasted salmon with punchy olives, tomatoes and herbs.
Maya Al Khatib 0 Followers

Step by Step

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Step 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.
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Step 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.

Ingredient

  • Olive oil
    Olive oil
    3 tbsp
  • Unwaxed lemon
    Unwaxed lemon
    0.5
  • Cherry vine tomatoes
    Cherry vine tomatoes
    400 grams
  • Red chilli
    Red chilli
    1
  • Tarragon
    Tarragon
    20 grams
  • Essential pitted black olives
    Essential pitted black olives
    130 grams
  • Waitrose & partners no.1 wild alaskan sockeye salmon fillets
    Waitrose & partners no.1 wild alaskan sockeye salmon fillets
    450 grams
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