Mediterranean salmon fillets
https://www.coop.co.uk/recipes/mediterranean-salmon-fillets
This Easter centrepiece is a great twist on the usual Sunday roast and is full of fresh flavours
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Feeds
6
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Ready in
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 9g
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Ingredients
- 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
Method
- Preheat the grill to high and grill the peppers skin-side up until the skin starts to blacken
- Put them in a sealed plastic bag until cold, then peel off the skin and dice the flesh
- Preheat the oven to 200°C /fan 180°C /Gas 6
- Melt 25g of the butter in a frying pan and gently cook the spring onions for 2 mins, until starting to soften
- Add the tomatoes, herbs and peppers and cook for another 1-2 mins
- Stir in the olives and season with black pepper
- Grease a large ovenproof dish and add the salmon, skin-side down
- Top with the pepper and tomato mixture
- Wipe out the frying pan and melt the rest of the butter on a medium-high heat
- Zest one of the lemons and add the zest to the pan along with the breadcrumbs
- Cook, stirring, for a few mins until starting to turn golden and crisp
- Scatter evenly over the salmon
- Roast in the oven for 20 mins, or until the fish flakes easily
- Cut the other lemon into 6 wedges to serve
