I love salmon, but I do find New Zealand salmon, as compared to what I was used to eating in Australia, very rich. However, I have learnt that if I team it with something that cuts through that
richness it is delicious.
This roasted tomato and olive sauce does the job brilliantly and when served with boiled new potatoes and a handful of mixed leaves produces a wonderfully easy and flavoursome meal perfect for when you need something a little special on a weekend night.
Salmon Roasted with Tomatoes & Olives
1kg ripe tomatoes, cut into wedges
1 medium onion, cut into wedges
2 cloves garlic, finely chopped
¼ cup pitted green olives, coarsely chopped
sea salt and freshly ground black pepper
4 x 125g pieces salmon fillet
1 Preheat oven to 200°C. Place tomatoes, onion and garlic in baking dish, drizzle with oil and toss to combine. Roast, stirring
occasionally, for 45 minutes or until tomatoes and onion are tender and starting to brown around the edges.
2 Increase oven temperature to 250°C. Add olives to tomato mixture and season to taste with salt and black pepper. Mix to
combine. Push tomato mixture to side of dish and place salmon
pieces in centre. Spoon some of the tomato mixture over the salmon.
3 Return dish to the oven and bake for 10 minutes or until salmon is cooked and flakes when tested with a fork.
Where did the ingredients for this dish come from:
Salmon: Tangaroa Seafoods – Napier; Tomatoes, onion, garlic:
Krismaw Gardens– Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: green olives, sea salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay
Farmers’ Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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Other salmon dishes you might like to try: