One pan roasted salmon and bread salad recipe
This lovely warm roasted salmon and bread salad is studded with tomatoes, garlic and capers. It's all roasted in one pan and is easy enough for a weeknight dinner and fancy enough to make for friends.
- 1 loaf Italian bread, cut into large chunks
- olive oil
- 2 punnets grape tomatoes, halved
- 4 cloves garlic
- 3 tbsp capers
- 1/2 lemon, sliced finely
- 1/2 cup parsley, chopped
- 1 tsp chilli flakes
- 3 (about 700g) middle cut skinless salmon fillets
Step 1. Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper. Place bread into baking pan and drizzle with 2-3 tbsp of olive oil. Toss to coat and bake for 5-7 minutes or until slightly crunchy.
Step 2. Meanwhile, in a bowl, place the tomatoes, garlic, capers, lemon, parsley, chilli flakes and season with salt and pepper. Drizzle with 2-3 tbsp olive oil and toss to coat all ingredients.
Step 3. Spoon the tomato mixture over the bread and shake the tray. Bake for 10-12 minutes or until the tomatoes start to collapse.
Step 4. Lay the salmon on top of the pan and spoon the tomato mixture over the top. Bake for a further 10-12 minutes. Remove from pan and gently flake salmon into large chunks with a fork. Season well and garnish with more chopped parsley and a wedge of lemon.
- You can swap the salmon in this recipe for tuna steaks or any boneless white fish fillets.
- Don't skip seasoning this oven bake as salt and pepper really enhance the lemony tomato flavours.
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- You can boost up the Asian flavours of your salmon if you use this tasty Honey soy salmon recipe.
- You can make another salmon salad by using this delicious Salmon and pumpkin salad with chilli jam.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
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