For a salmon recipe that’s both easy and tastes great, give this crispy salmon a whirl. Whether you’re looking to cook up a storm on a week night or fancy something simple but tasty at the weekend, this dish is packed with flavour.
We’re recommended at least two portions of oily fish a week, so ticking off one with this salmon is a great idea to get on top of your healthy eating. It’s got plenty of essential omega-3 fatty acids that will help keep you healthy.
Tomatoes are packed with vitamin C, vitamin A and vitamin K, so they’re a healthy addition to this dish that also taste great alongside Pecorino cheese.
- 4 salmon fillets or 1 large salmon fillet (around 500g/1lb 2oz)
- 1tbsp olive oil
- 600g (1lb 5oz) heritage tomatoes, sliced
- 40g (1½ oz) Pecorino cheese, cut into shavings
- large handful of basil leaves, roughly chopped
- olive oil and balsamic glaze, to serve
- You will need:
- a blowtorch or very hot grill
Heat the oven to 200C, 180C fan, 400F, gas 6. Place the salmon fillets skin side up on a baking sheet lined with oiled foil, drizzle over the olive oil and season well with salt and pepper. Cook in the oven for 8 to 10 minutes
Meanwhile, in a large bowl, toss the tomato slices with the Pecorino, then set aside. Using a blowtorch or a very hot grill, blast the salmon all over the skin side until crisp (or cook under a very hot grill). Add the basil and oil to the salad, and drizzle the balsamic over the fish.