About the Recipe
When tender, flaky salmon mingles with warm, sweet juicy tomatoes, green olives, an abundance of fresh oregano, and slices of garlic, the result is an effortlessly show stopping dinner that bursts with flavour in every bite
Ingredients
3 Tbsp Rapeseed Oil
1 Lemon, half sliced and juice from remaining half
15g Oregano, leaves picked and chopped
500g New or Small Potatoes, cut into slices about a one pound coin width
3 Garlic Cloves, peeled and sliced
1 Tbsp Capers, drained
225g Cherry Tomatoes, halved
70g Green Olives, pitted
2 x 250g Salmon Fillets
Sea Salt & Freshly Ground Black Pepper
Preparation
Preheat the oven to 200 C
Mix the Oil with the Lemon Juice and Oregano
Season to taste
In the base of a large roasting tin toss the Potatoes and Garlic with half of the dressing
Roast for 25 minutes
Lower the oven temperature to 160 C
Stir the Capers, Tomatoes, Olives and Lemon Slices through the Potatoes in the tin
Sit the Salmon Fillets on top and spoon over the remaining dressing
Roast for another 25 minutes
Leave to stand for a few minutes
Serve with seasonal vegetables of your choice