Slow Baked Salmon with Sweet Tomatoes, Olives & Potatoes

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


3 Tbsp Rapeseed Oil
1 Lemon, half sliced and juice from remaining half
15 g Oregano, leaves picked and chopped
500 g New or Small Potatoes, cut into slices about a one pound coin width
3 Garlic Cloves, peeled and sliced
1 Tbsp Capers, drained
225 g Cherry Tomatoes, halved
70 g Green Olives, pitted
2 x 250 g Salmon Fillets
Sea Salt & Freshly Ground Black Pepper


Preheat the oven to 200 degrees 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 degrees 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