Waitrose and Partners
Roasted salmon, olives & artichokes

Roasted salmon, olives & artichokes

One for the olive and caper fans! A low-effort roasting-tin supper filled with bright Mediterranean flavours.

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Gluten freeHigh protein
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

Ingredients

  • 500g La Ratte potatoes (or other waxy new potatoes), halved lengthways
  • 4 echalion shallots, quartered lengthways
  • 1 unwaxed lemon, ½ sliced, ½ in wedges
  • 280g jar Cooks’ Ingredients Artichokes In Oil, drained, 2 tbsp of the oil reserved
  • 350g can Fragata Stoneless Manzanilla Olives filled with Piquillo Pepper, drained
  • 2 tbsp nonpareille capers, drained
  • ½ x 25g pack flat leaf parsley, chopped
  • 4 salmon fillets

Method

  1. Preheat the oven to 200ºC, gas mark 6. In a large baking tray, toss the potatoes, shallots and sliced lemon with the 2 tbsp oil from the artichokes. Season and roast for 20 minutes, stirring everything halfway through.

  2. Meanwhile, roughly chop the olives and toss in a bowl with the artichokes, capers and parsley.

  3. Take the tray out of the oven and stir the potatoes and shallots. Add the salmon fillets to the tray, seasoning the tops lightly, then scatter over the olive mixture.

  4. Roast for a further 10-15 minutes, or until the salmon is opaque, cooked through and flakes easily with a fork. Divide between plates and serve with the lemon wedges for squeezing over.

Cook’s tip

If you don’t have echalion shallots, use a medium white or red onion cut into thin wedges.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,644kJ/ 394kcals

Fat

22.1g

Saturated Fat

3.4g

Carbohydrates

21.7g

Sugars

2.8g

Fibre

4.3g

Protein

24.9g

Salt

1.2g

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