Cherry tomatoes
Gordon Ramsay's speedy, simple side dish adds a touch of colour to any meal
Mediterranean salmon fillet
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1 whole salmon filletabout 800g, skin-on and well trimmed (organic farmed salmon is best)
- 9 marinated sundried tomatoeshalved
- 18 black olivespreferably Niçoise, pitted
- 18 basil leaves
- 3 tbsp olive oil
Nutrition: per serving
- kcal322
- fat23g
- saturates4g
- carbs2g
- sugars2g
- fibre1g
- protein27g
- salt0.51glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Lay the salmon on a board and, using an apple corer, make 18 holes in rows of hree in the salmon fillet, just going down to the skin, but not cutting all the way through.
step 2
Take a piece of sun-dried tomato and an olive and, using a basil leaf as a wrapper, roll up into a tight little parcel. Each parcel should be just big enough to plug into one of the holes.
step 3
As you roll each parcel, stuff them into the holes until they are all filled.
step 4
Place the salmon fillet on a piece of greased foil on a baking tray, then season with salt and pepper and drizzle with the olive oil. Roast in the oven for 20 mins until just cooked. Remove from the oven and leave to cool until just warm, then carefully lift the salmon onto a serving dish and serve, or leave to cool completely (see Gordon’s tips, below).
