Salmon with Olives, Potatoes and Tomatoes

By sidecars

Ingredients

• (3lb) potatoes, peeled and cut into 5mm (1?4in) slices
• olive oil
• garlic cloves, finely sliced
• plum tomatoes, halved
• x 175g thick salmon fillets
• black olives, pitted
• dry white wine
• Juice of 1 lemon
• Basil leaves to garnish

Details

Servings 6
Cooking time 70mins
Adapted from allaboutyou.com

Preparation

Step 1

Preheat the oven to 200ºC (180ºC fan) mark 6. Put the potatoes in a pan of cold, salted water, bring to the boil and cook for 4min until just tender, then drain. Brush a 2.4 litre capacity ovenproof dish with 3tbsp olive oil, add the potatoes and garlic and top with the tomato halves. Drizzle with the remaining olive oil, season with salt and freshly ground black pepper and cook for 40min. Meanwhile, slash the salmon skin three times and season with salt and freshly ground black pepper. Heat a non- stick frying pan and sear the salmon in batches, skin-side down, for 2min. Remove the dish from the oven and put the salmon fillets on top of the potatoes. Scatter with the olives, pour over the wine and the lemon juice, then return to the oven for 15min or until the fish is cooked through. Garnish with the basil leaves to serve.

These recipes are not tailored to individuals' specific dietary or health requirements. Always consult your GP for information and advice on your food allergy or likely reaction to any ingredients or recipes.