Baked Salmon with Tomato Salsa & Crushed Potatoes
Make mealtime memorable with our recipe for Baked Salmon with Tomato Salsa & Crushed Potatoes. The tangy salsa and slightly mashed potatoes are paired perfectly with the rich salmon, making this a fresh fish dish to remember.
Recipe Tip To help cut through the richness of the Salmon add yoghurt to the potatoes.
Ingredients
- 4 ripe tomatoes, cored
- 6 sundried tomatoes, thinly sliced
- 200 grams cherry tomatoes, halved
- 1/2 cucumber, peeled, seeded, diced 1 cm
- 1 pinch chilli flakes
- 1 pinch freshly ground black pepper
- 2 cups rocket leaves
- 1/2 cup chopped parsley
- 1/2 cup mint leaves, sliced
- 1 clove garlic, finely chopped
- 600 grams piece of skinned boned salmon fillet
- 1/2 cup basil leaves
- 700 grams baby potatoes, well scrubbed
- 200 grams plain unsweetened yoghurt
- 2 tablespoons balsamic vinegar
- 1 pinch salt
- 5 tablespoons extra virgin olive oil
- 4 ripe tomatoes, cored
- 6 sundried tomatoes, thinly sliced
- 200 grams cherry tomatoes, halved
- 1/2 cucumber, peeled, seeded, diced 1 cm
- 1 pinch chilli flakes
- 1 pinch freshly ground black pepper
- 2 cups rocket leaves
- 1/2 cup chopped parsley
- 1/2 cup mint leaves, sliced
- 1 clove garlic, finely chopped
- 600 grams piece of skinned boned salmon fillet
- 1/2 cup basil leaves
- 700 grams baby potatoes, well scrubbed
- 200 grams plain unsweetened yoghurt
- 2 tablespoons balsamic vinegar
- 1 pinch salt
- 5 tablespoons extra virgin olive oil
- Step 1 of 4Preheat the oven to 200°C. Rub 2 Tbsp of the oil all over the tomatoes. Place them in a roasting dish side by side and place in the oven for 10 minutes or until roasted, browned and just collapsing. Remove from the oven, cool, mash with a fork and add the sundried tomatoes, cherry tomatoes, cucumber, chilli, balsamic and basil. Mix well, taste and season then reserve.
- Step 2 of 4Boil the potatoes in plenty of well salted water until tender. Drain, crush slightly with a fork and add the rocket, parsley, mint and garlic. Stir in the yoghurt, taste, season, cover and reserve.
- Step 3 of 4Brush the salmon with the remaining oil, season and place on a roasting tray. Place in the oven for 10 minutes or until just cooked then remove from the oven.
- Step 4 of 4Break the salmon into pieces and serve with the tomato mixture and the potatoes on the side. Sprinkle with extra basil leaves before serving.
Method
- Step 1 of 4Preheat the oven to 200°C. Rub 2 Tbsp of the oil all over the tomatoes. Place them in a roasting dish side by side and place in the oven for 10 minutes or until roasted, browned and just collapsing. Remove from the oven, cool, mash with a fork and add the sundried tomatoes, cherry tomatoes, cucumber, chilli, balsamic and basil. Mix well, taste and season then reserve.
- Step 2 of 4Boil the potatoes in plenty of well salted water until tender. Drain, crush slightly with a fork and add the rocket, parsley, mint and garlic. Stir in the yoghurt, taste, season, cover and reserve.
- Step 3 of 4Brush the salmon with the remaining oil, season and place on a roasting tray. Place in the oven for 10 minutes or until just cooked then remove from the oven.
- Step 4 of 4Break the salmon into pieces and serve with the tomato mixture and the potatoes on the side. Sprinkle with extra basil leaves before serving.
Nutrition per serving
3257 Kilojoules
Protein41 grams
Fat51 grams
Carbs35 grams
Sugars13 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist
Method
- Step 1 of 4Preheat the oven to 200°C. Rub 2 Tbsp of the oil all over the tomatoes. Place them in a roasting dish side by side and place in the oven for 10 minutes or until roasted, browned and just collapsing. Remove from the oven, cool, mash with a fork and add the sundried tomatoes, cherry tomatoes, cucumber, chilli, balsamic and basil. Mix well, taste and season then reserve.
- Step 2 of 4Boil the potatoes in plenty of well salted water until tender. Drain, crush slightly with a fork and add the rocket, parsley, mint and garlic. Stir in the yoghurt, taste, season, cover and reserve.
- Step 3 of 4Brush the salmon with the remaining oil, season and place on a roasting tray. Place in the oven for 10 minutes or until just cooked then remove from the oven.
- Step 4 of 4Break the salmon into pieces and serve with the tomato mixture and the potatoes on the side. Sprinkle with extra basil leaves before serving.