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Seared Salmon Fillets with Garlic Roasted Tomatoes
Seared Salmon Fillets with Garlic Roasted Tomatoes
By Morrisons
Published on 13 February 2025
The crispiness of the seared salmon skin contrasts beautifully with the soft and juicy garlic roasted tomatoes in this flavourful and satisfying dish.Time and servings
35 minsTotal time
2Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 220g salmon fillets
- 1 lemon
- 250g baby plum tomatoes
- 10g fresh basil
- 2 garlic cloves
- 75g rocket
- 1 courgette
- 1 mediterranean couscous
Method
Step 1
Preheat the oven to 180°C (350°F, Gas Mark 4).Step 2
Slice the tomatoes in half, tip into a baking tray, drizzle over a little oil and bake for 20 minutes.Step 3
Crush the garlic cloves, tear up the basil leaves, juice and zest the lemon and set these aside.Step 4
Slice the courgette into small pieces. Heat a little oil in a large non-stick pan over a medium heat. Gently fry the courgette for 5-8 minutes or so, turning regularly.Step 5
In a separate pan heat a drizzle of oil over a medium heat. Add the salmon fillets skin side down and cook for 3 minutes, carefully turn the salmon over and cook for another 3-5 minutes. Until the salmon is cooked through.Step 6
Whilst the salmon is cooking, prepare the couscous using the instructions on the packet.Step 7
When the tomatoes are ready, remove from the oven. Tip the crushed garlic, torn basil, lemon juice and zest into the baking tray with the tomatoes. Give the tray a good shake so the roasted tomatoes are coated.Step 8
Make a bed of couscous on a plate, add some courgettes, the salmon fillet, top with the tomatoes and the juices from the pan and the rocket leaves. Season with a little pepper and dig in.