Mediterranean salmon fillet
This Mediterranean-inspired dish features a whole salmon fillet stuffed with parcels of marinated sundried tomatoes, black olives and fresh basil leaves. The fillet is seasoned, drizzled with olive oil and roasted for 20 minutes. It results in a light and flavourful main course, suitable for serving warm or completely cooled. It's an ideal sharing dish for a spring lunch or a simple supper.
Ingredients
- 1 whole salmon fillet about 800g, skin-on and well trimmed (organic farmed salmon is best)
- 9 marinated sundried tomatoes halved
- 18 black olives preferably Niçoise, pitted
- 18 basil leaves
- 3 tbsp olive oil
Method
- Set your oven to 200C/fan 180C/gas 6. Position the salmon fillet on a chopping board. Use an apple corer to create 18 holes in three rows, pressing down just to the skin without cutting through it.
- Wrap a piece of sundried tomato and an olive inside a basil leaf to form a small, tight parcel. Each parcel should be sized to fit snugly into one of the prepared holes.
- Insert each stuffed parcel into a hole as you make them, continuing until all 18 holes are filled.
- Transfer the salmon to a baking tray lined with greased foil. Season with salt and pepper, then drizzle with the 3 tbsp of olive oil. Roast for 20 mins until the fish is just cooked. Take it from the oven and allow it to cool until just warm before moving it to a serving dish, or let it cool fully.
Nutrition (per serving)
Calories322 kcal
Fat23 g
Saturates4 g
Carbs2 g
Sugars2 g
Fibre1 g
Protein27 g
Sodium204 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisinemediterranean
