Rosemary and balsamic salmon with burst tomatoes
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)
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