© J Sainsbury plc 2020
Photo: Craig Robertson
Tomato pesto and pepper salmon
Packed with pine nuts, olives and sun soaked tomatoes, this is full of Mediterranean flavours – and is so easy to just wrap up and bake
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Ready in 50 minutes
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Cooking time 35 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 280g jar chargrilled peppers, drained and sliced thinly, 1 tbsp oil reserved
- 50g Kalamata olives, pitted and halved
- 2 garlic cloves, finely sliced
- 4 tbsp flat-leaf parsley, chopped
- 750g side of salmon (with skin)
- 100g sunsoaked tomatoes, roughly chopped, plus 2 tbsp of their oil
- 2 tbsp pine nuts, toasted and finely chopped
- 1 red chilli, seeds in, finely chopped
- 15g Parmesan, finely grated
Method
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1
Preheat the oven to 200°C/gas mark 6. Lay a large sheet of baking paper-lined foil on a large baking tray. Pile on the sliced roasted peppers, olives, garlic and half the parsley and mix together. Season and drizzle with 1 tbsp of oil from the peppers.
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2
Lay the salmon on top of the peppers. Mix the sunsoaked tomatoes and 2 tbsp of their oil with the pine nuts and chilli, then stir through the Parmesan and season to taste. Spread over the salmon. Seal the paper-lined foil around the salmon and cook for 25 minutes.
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3
Open the foil parcel and serve, sprinkled with the remaining parsley.
