Baked Scottish Salmon with Tangy Vegetables
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Photographer: Charlie Hilton
For the purpose of this recipe, responsibly sourced salmon from Scotland was used. Learn the nutritional benefits of salmon.
INGREDIENTS:
Serves 3-4
- 4 Salmon fillets.
- 250g Cherry tomatoes
- 4 spring onions.
- 2 long red peppers.
- Olive oil.
- Sesame oil.
- Pesto (shop bought or home-made).
- Soy sauce.
Photographer: Charlie Hilton
DIRECTIONS:
- Pre-heat oven to 180 degrees.
- Cut 4 slits in each salmon fillet and fill the slits with home-made or shop bought pesto.
- Pour mixture of olive oil and sesame oil until the bottom of an oven proof dish is covered. The oven proof dish should fit 4 fillets comfortably.
- Coat the fish on all sides in the oil and then place the skin down.
- Fill the dish with soy sauce so that 1/2 of the fish are submerged.
- Cut 250g of cherry tomatoes in half, 2 long red peppers into slices (1cm wide and 1 inch long), and chop 4 spring onions into 1cm pieces.
- Cover the salmon with the tomatoes and peppers.
- Bake in oven for 15 mins.
- Take out of the oven. Make sure the vegetables are covered with sauce to prevent them from burning. Sprinkle spring onions on top.
- Place in oven for an additional 5-10 mins until fully cooked.
(Serve with whole wheat rice, tagliatelle or baked potatoes).
Photographer: Charlie Hilton
This was delicious. I made the potato :-)... Ricotta with chives, pepper, salt and parsley is an easy mix.
Al, the potato was top-rate too.
Charlotte... i know what I want next time i come round for dinner!
..cant wait to eat it thanks for the recipe
it was excellent!
[...] RECIPE: Baked Scottish Salmon with Tangy Vegetables // If you have any recipes that you wish to contribute, please apply [...]
[...] RECIPE: Baked Scottish Salmon with Tangy Vegetables Source: Author's [...]
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