Italian Baked Salmon with Tenderstem Broccoli and Baby Potatoes
Prep time 10 mincook time 15 minserves 4Super Easy
This heart healthy take on salmon en croûte is a fantastic midweek hero meal because it doesn’t require much effort beyond assembling the ingredients and baking and is ready in just half an hour. Bursting with Mediterranean flavours, it’s a delicious way to get your heart healthy omega-3s in. You’ll find olive tapenade near the sauces or hummus areas of the supermarket, but don’t worry, if you can’t get it you can just chop up 15 black olives.
400g fillet of salmon (or 4 darns), from sustainable sources
2 tablespoons black olive tapenade
150g ball of reduced-fat mozzarella
Small bunch of fresh basil
10 ripe cherry tomatoes
Optional: drizzle of balsamic glaze
320g tender-stem broccoli
500g baby potatoes
Preheat the oven to 180°C fan.
Place the salmon fillet on a lined baking tray, skin side down. Evenly spread the olive tapenade over the top of the salmon. Pick the basil leaves and lay them evenly over the fish. Roughly chop the cherry tomatoes and place them on top of the basil leaves. Roughly tear up the mozzarella into pieces and top scatter over the salmon. Season with freshly ground black pepper, and if you like, drizzle a little balsamic glaze in a zig-zag fashion over the salmon. Transfer to the oven and bake for 15 minutes until the cheese has melted and the salmon is opaque in the centre.
In a large bowl, drizzle 1 teaspoon of olive oil over the tenderstem broccoli, season with black pepper, and add to the roasting tray, either side of the salmon, for the last 10 minutes of baking time.
While the salmon and broccoli are baking, add the potatoes to a pot of boiling water and boil for 10-12 minutes or steam in the microwave for 8 minutes.
To serve, remove the baked salmon and broccoli from the oven. Strain the potatoes and divide the potatoes and broccoli between 4 plates. Slice the salmon into 4 pieces and using a fish slice, carefully transfer each slice to a plate and tuck in.