Salmon is a fantastic fish at any time of the year and in summer it’s delicious eaten hot or cold and any leftovers can be used up in sandwiches or salads. For family meals it’s an outstanding healthy option, packed full of nutrition and is a rich source of omega 3 fatty acids.
During the summer months when vegetables are plentiful I like to include as many as possible in dishes and using a bright rainbow of colourful seasonal produce really does bring a bit of sunshine to a meal. Peppers, courgettes and tomatoes are in abundance and are perfect for roasting with olive or rapeseed oil and herbs to serve with salmon.
Al fresco dining
This dish is a great time saver as all the ingredients can be cooked in one pan and served straight to the table. Ideal, as we enjoyed this dish outside during the recent hot weather and having it all on the one tray made serving much easier.
Salmon
A half side of Scottish salmon works well in this recipe and will easily serve 4 and any leftovers make a very tasty salad for lunch the following day.
Recipe
- 500 g boneless skinless salmon fillet you can also use 4 salmon portions
- 1-2 garlic cloves
- 1 bunch herbs, parsley, basil and mint Wild garlic also works well.
- 1 juice and zest of 1 lemon
- 1 tbsp capers
- 3-4 tbsp olive or rapeseed oil
- Freshly ground black pepper and salt if required
- 500 g small new potatoes
- 2 medium courgettes chopped into chunks
- 1 small punnet of cherry tomatoes
- 1 large pepper - chopped into chunks
- olives
- 1 handful of fresh herbs or 1-2 tsp of dried mixed herbs. Fresh thyme and rosemary are ideal
- 3-4 tbsp olive or rapeseed
- Salt and freshly ground black pepper
- Add the herbs, lemon zest, and capers to a food processor and blitz. Add the oil and lemon juice and blitz again. Season as required and if the mixture is too thick add extra oil.
- Spread the mixture of the salmon and set aside.
- Place the potatoes, on an oven tray, pour over 2 tbsp of the oil, season with salt and pepper and cook for 15 minutes. Add the courgettes, cherry tomatoes, pepper and herbs along with the remainder of the olive oil and mix well to ensure that all the vegetables are well coated.
- Nestle the salmon on top of the vegetables and return to the oven for a final 15 minutes until the salmon and vegetables are cooked.
Cooks tip
Instead of coating the salmon with salsa verde serve separately on the side. Just ensure the salmon is well seasoned with salt and freshly ground black pepper before cooking.
Scottish salmon
I always use Scottish farmed salmon as it’s undoubtedly the best farm raised salmon available. It’s sustainable and always delivers on quality, flavour and texture. For further information see Scottish Salmon Producers Organisation
Link Up
I’m entering this post into the following blog link ups :
Simple and in Season by Katie Bryson at Feeding Boys
Eating Al Fresco by Munchies and Munchkins.
Recipe of the Week by Emily Leary at A Mummy Too.
