Recipe

Tomato and Olive Baked Salmon

Name: Tomato and Olive Baked Salmon
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 4
Ingredients: 4 salmon fillets; 300 g cherry tomatoes; 1/3 cup pitted olives, halved; 1/2 whole red onion, thinly sliced; 3 tablespoons olive oil; 1 teaspoon dried oregano; 2 garlic cloves, sliced; 1/2 teaspoon salt

Cherry tomatoes, olives and red onion roast around the fish for a rustic Mediterranean tray bake.

Servings: 4
Prep: 12 min
Cook: 20 min

Prep: 12 min
Cook: 20 min
Total: 32 min

Ingredients

Method

Heat the oven to 200 C (400 F).
Toss the tomatoes, olives, onion, garlic, oil and oregano in a baking dish. Roast for 8 minutes.
Nestle the seasoned fillets among the vegetables.
Spoon some of the juices over the fish.
Bake 12 to 14 minutes more until opaque and flaking.
Serve with bread or couscous to soak up the juices.

Tips

Olives are salty, so go easy with extra salt. Check the thickest part: the flesh should be opaque and flake easily with a fork, and you should follow your food-safety agency guidance on safe internal temperature.

Storage

Cool promptly, then refrigerate in a sealed container and eat within the period recommended by your local food-safety agency. Reheat gently until steaming hot, or serve cold in salads and sandwiches.

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