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Mediterranean salmon fillets

Mediterranean salmon fillets


This Easter centrepiece is a great twist on the usual Sunday roast and is full of fresh flavours

  • Feeds 6 Feeds 6
  • Ready in 45 minutes

Each serving contains

  • Energy
    1178kj 272kcal
  • Fat
    Med 23%
  • Saturates
    Med 29%
  • Sugar
    Low 23%
  • Salt
    Low 23%

% of adult’s reference intake | Carbohydrates per serving : 9g

Bring Co-op to your front door

Big Bag Option


  • 1 red and 1 yellow pepper, quartered and deseeded
  • 40g Co-op unsalted butter, plus extra for greasing
  • 3 spring onions, trimmed and thinly sliced
  • 2 medium tomatoes, chopped
  • 1 1/2 tsp mixed dried herbs
  • 25g Co-op pitted black olives, roughly chopped
  • Freshly ground black pepper
  • 3 x 220g packs Co-op Scottish salmon fillets
  • 2 lemons
  • 40g fresh white breadcrumbs


  1. Preheat the grill to high and grill the peppers skin-side up until the skin starts to blacken
  2. Put them in a sealed plastic bag until cold, then peel off the skin and dice the flesh
  3. Preheat the oven to 200°C /fan 180°C /Gas 6
  4. Melt 25g of the butter in a frying pan and gently cook the spring onions for 2 mins, until starting to soften
  5. Add the tomatoes, herbs and peppers and cook for another 1-2 mins
  6. Stir in the olives and season with black pepper
  7. Grease a large ovenproof dish and add the salmon, skin-side down
  8. Top with the pepper and tomato mixture
  9. Wipe out the frying pan and melt the rest of the butter on a medium-high heat
  10. Zest one of the lemons and add the zest to the pan along with the breadcrumbs
  11. Cook, stirring, for a few mins until starting to turn golden and crisp
  12. Scatter evenly over the salmon
  13. Roast in the oven for 20 mins, or until the fish flakes easily
  14. Cut the other lemon into 6 wedges to serve

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