Rosemary and balsamic salmon with burst tomatoes
effortless!
With its sweet, sour vibes this traybake is a winner. Cooking everything together saves time and the flavours meld beautifully in the oven. As the tomatoes burst they mix with the balsamic, coating the beans in a delicious dressing that you can mop up with lots of crusty bread.
20 MINUTES | SERVES 4 | EASY | LC GF
Belazu Balsamic Vinegar of Modena 4 tbsp
extra-virgin olive oil 2 tbsp
rosemary 4 sprigs, 2 whole, 2 needles picked and finely chopped
garlic 1 clove, sliced
cherry, vine or small tomatoes 600g
cannellini beans 2 x 400g cans, rinsed and drained
salmon fillets 4 (about 100g each)
rocket and crusty bread to serve
1 Heat the oven to 220C/fan 200C/gas 7. Whisk the Belazu Balsamic Vinegar with the oil, finely chopped rosemary and garlic, and season well.
2 Tip the tomatoes, beans and rosemary sprigs into a roasting tin and toss everything together. Nestle in the salmon fillets and pour over the balsamic dressing, coating everything well. Bake for 12-14 minutes or until the salmon lightly flakes when pressed, and the tomatoes are starting to burst. Give everything a final toss around the salmon, squashing some tomatoes into the balsamic dressing, then scatter over the rocket and serve with crusty bread.
PER SERVING 422 kcals | fat 19.1G saturates 3.5G | carbs 26.6G | sugars 8.8G fibre 9.7G | protein 31.2G | salt 0.3G
Mafalde with truffle pesto and radicchio (pictured on p45)
effortless!
This story is from the October 2021 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the October 2021 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
kitchen therapy with Rosie Birkett
Give salad the Jersey Royal treatment with Rosie's rustic new potato platter
PUB MENU The Barley Mow
Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark
BOLTHOLE Fort Road Hotel, Margate
Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia
COOK LIKE A LOCAL South Korea
Su Scott introduces the deep, complex flavours of this East Asian country
READY? SET MENU? GO!
Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow
Speedboat Bar SIGNATURE DISH
Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown
Coronation chicken cups
Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining
3 WAYS WITH Pickles
Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties
Keep it sweet
Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz
Cook with the season
That sweet spot between spring and summer brings with it some of the very best produce
