Balsamic Roast Salmon with Sundried Tomato Salsa

clock 10 minutes + 30 minutes bowl Serves 10


  • 1.3 kg fresh side of Regal New Zealand salmon side, skin on, pin-boned, at room temperature
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • ½ cup sundried tomatoes, roughly chopped
  • ¼ cup capers, drained
  • ¼ cup gherkins, chopped
  • 1/3 cup Italian parsley, chopped
  • Lemon wedges
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  • 1. Preheat oven to 200°C (180°C fan-forced). Place salmon, skin-side down, in a large oven tray lined with non-stick baking paper. Drizzle with balsamic and oil, then season with salt and pepper.

  • 2. Roast, uncovered, for 20 minutes for medium or 30 minutes for well done. Check by poking a knife into the middle of the fillet to see the flesh – if the fish flakes easily, then it is fully cooked.

  • 3. To make salsa, place sundried tomatoes, capers and gherkins in a bowl and combine.

  • 4. To serve, carefully place the salmon on a serving platter and scatter with salsa, and parsley, with lemon wedges on the side.

  • Tip: This can be cooked the day before and is equally delicious served cold.


  • • Energy 1197Kj • Protein 28g • Total Fat 19g • Saturated Fat 5g • Carbohydrates 2g • Sugars 2g • Sodium 422mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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