Meals for Under £10: Atlantic Salmon Fillets with Roasted Potato, Tomato & Basil Salad

AFTER the excesses of Christmas and New Year, here’s a healthy recipe for salmon with salad that is not only delicious but loaded with good things too.

Thanks to Young’s for this week’s recipe.

You’ll need:

400g new potatoes, sliced lengthways

Sea salt

Ground black pepper

6 tbsp olive oil

4 Young’s Salmon Fillets

1 red onion, sliced

300g cherry tomatoes, halved

1 tbsp balsamic vinegar

3 tbsp fresh basil, chopped

Parmesan shavings to serve

Method:

Preheat the oven to 200°C/180°C Fan/gas mark 6/400F.

Place the sliced potatoes on a baking tray, season with salt and pepper and drizzle with two tbsp olive oil, toss well and spread out evenly. Place on the top shelf of the oven for 25-30 minutes until golden brown.

Heat two tbsp olive oil in a large frying pan over a medium heat and place the salmon fillets skin side down in the pan. Cook for four minutes, turn and cook for a further minute. Remove the salmon from the frying pan and place on a baking tray skin side up. Bake in the oven for five minutes.

In the same pan, heat one tbsp olive oil and sauté the red onions for two minutes. Add the cherry tomatoes and cook for a further three minutes, then add the balsamic vinegar and cook for a further 40 seconds.

Place the potatoes in a bowl with the tomato and onion mixture, add the basil and season with salt and pepper. Toss together gently to combine. Divide the potato salad between four plates and place the salmon on top. Drizzle with the remaining olive oil and serve with Parmesan shavings.