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Baked Mediterranean Salmon

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Recipe Ingredients

  • 1 baby marrow, sliced
  • 2 tomatoes, roughly chopped
  • 400g can chickpeas, drained
  • 50g pitted black olives, sliced
  • 75g feta, crumbled
  • 1 tsp dried origanum
  • 2 tbsp olive oil
  • 4 x 125g salmon fillets
  • 400g new potatoes, halved
  • salt and pepper

Recipe Directions

1. Preheat oven to 200°C. In a large bowl, mix together baby marrow, tomatoes, chickpeas, olives, feta and origanum with 1 tbsp of the olive oil. Cut 4 greaseproof paper squares, or foil if you prefer, about 33cm x 33cm. Lay a quarter of the vegetable mixture in the centre of each. Top each pile of veg with a salmon fillet and fold the sides of the parchment paper together to form 4 parcels.

2. On a large baking tray, mix the potatoes with the remaining olive oil and plenty of seasoning. Put salmon parcels alongside the potatoes, with plenty of room around them. Bake for 25 minutes until salmon is cooked through and potatoes are soft. To serve, unwrap each parcel. Transfer vegetables and salmon to plates, adding a quarter of the potatoes to each. Serve with tzatziki, if you like.


EACH SERVING About 2 280kJ, 40g protein, 30g fat (7g saturated), 27g carbohydrate (3g total sugars), 6g fibre.



Each Serving:

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