Oven Roasted Salmon Fillets with Roast Tomatoes
Donal's Notes
A one-tray bake that is full of flavour. For this one, make sure you use in-season Irish fish, if at all possible. It’s also great for using up the last of the tomatoes that are rolling around your veg bowl.
*Calorie info: excludes olives as optional.
To serve:
Instructions
1
Preheat the oven to 220°C, 200°C fan, gas mark 8. Halve the bulb of garlic. Empty the new potatoes onto a roasting tray along with the garlic, and drizzle with olive oil. Toss to combine. Season with salt and pepper and roast for 15 minutes.
2
Cut any larger tomatoes in half.
3
Remove the roasting tray from the oven and nestle the tomatoes amongst the potatoes. Scatter with the green olives and the thyme leaves. Drizzle with olive oil and the juice of the lemons to coat. Season well. Slide onto the top shelf and roast for 10 minutes.
4
Score the skin of the salmon fillets with a sharp knife.
5
Place the fillets on the roasting tray, resting on the vegetables. Drizzle generously with olive oil, and season with salt and pepper on both sides. Return to the oven for 10 minutes with the skin side up until the skin is crisp. Set aside for 5 minutes before serving to allow the fish to continue cooking.
6
While the fish is resting, roughly chop the mint.
7
Scatter the fish with fresh mint and serve with a fresh green salad.
