• 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


  1. 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.

  2. 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.

  3. 3

    Open the foil parcel and serve, sprinkled with the remaining parsley.

Nutritional Details

Each serving provides
  • Energy 2738kj 654kcal 33%
  • Fat 50.2g 72%
  • Saturates 7.5g 38%
  • Sugars 5.6g 6%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 1118kj/267kcal

Each serving provides

2.9g carbohydrate 0.7g fibre 17.3g protein

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