Grilled Salmon with Tomato & Olive Sauce
Clock Image
Prep: 20 mins
Cook: 35 mins
Sustainably caught fish meets Med flavours. Enjoy a roast tomato and olive sauce that’s top drawer with crisp-skinned salmon and a fresh green salad.
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392 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 courgette
  • 1 red pepper
  • 4 tomatoes
  • 2 tbsp red wine vinegar
  • A handful of rosemary
  • 2 tbsp black olives
  • 1 garlic clove
  • 2 salmon fillets
  • 2 large handfuls of peppery salad mix
From your kitchen
  • Sea salt and freshly ground pepper
You'll need
  • Baking dish
  • Bowl
  • Food processor (optional)
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Use a veg peeler to peel ribbons off the courgette, turning the courgette as you go till you get down to the seeded core. Finely chop the core and add to a baking dish. Set the ribbons aside in a bowl.

  • 2.

    Halve the red pepper and scoop out the seeds and any white bits. Roughly chop the pepper and the tomatoes, then put them in the baking dish.

  • 3.

    Pour over 1 tbsp of the red wine vinegar. Add the rosemary sprigs and 2 tbsp of the olives. Season and toss together. Drop in the unpeeled garlic clove. Roast for 30 mins till charred and soft. Lift out the garlic clove. Use a fork to press the flesh from its skin.

  • 4.

    Scoop the roast veg and garlic flesh into a food processor. Blitz till smooth. (No processor? Lightly mash the veg with a masher for a chunkier but equally delicious sauce.) Tip the sauce back into the baking dish. Preheat the grill to its highest setting.

  • 5.

    Place the salmon fillets in the sauce, skin-side up. Slide under the grill and cook for 6 mins. Check the salmon is cooked through by carefully inserting a knife. It should be dark pink and flaky.

  • 6.

    While the salmon grills, pour the remaining red wine vinegar over the courgette ribbons. Toss with the salad leaves and some seasoning.

  • 7.

    Serve the salmon with the tomato and olive sauce with the courgette salad on the side.

  • Tip

    Black gold
    Store your leftover olives in the fridge for a few days, or tip them into a sterilised jar with some peeled garlic cloves, sliced chillies and herb sprigs. Pour in enough olive oil to cover and they’ll keep for a few months.

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