Baked Salmon with Tomato Salsa and Crushed Potatoes

bowl Serves 4-6


  • 5 tbsp extra virgin olive oil
  • 4 ripe tomatoes, cored
  • 6 Homebrand sundried tomatoes, thinly sliced
  • 200 g cherry tomatoes, halved
  • 1/2 cucumber, peeled, seeded, diced 1cm
  • 1 pinch chilli flakes
  • 2 tbsp balsamic vinegar
  • 1/2 cup basil leaves plus extra for serving
  • salt
  • freshly ground black pepper
  • 700 g baby potatoes, well scrubbed
  • 2 handfuls rocket leaves
  • 1/2 cup chopped parsley
  • 1/2 cup sliced mint leaves
  • 1 clove garlic, finely chopped
  • 200 mls plain unsweetened yoghurt
  • 600 g piece of skinned boned salmon fillet
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  • Preheat the oven to 200°C. Rub 2 Tbsp of the oil all over the tomatoes. Place them in a roasting dish side by side and place in the oven for 10 minutes or until roasted, browned and just collapsing. Remove from the oven, cool, mash with a fork and add the sundried tomatoes, cherry tomatoes, cucumber, chilli, balsamic and basil.

  • Mix well, taste and season then reserve.

  • Boil the potatoes in plenty of well salted water until tender. Drain, crush slightly with a fork and add the rocket, parsley, mint and garlic. Stir in the yoghurt, taste, season, cover and reserve.

  • Brush the salmon with the remaining oil, season and place on a roasting tray. Place in the oven for 10 minutes or until just cooked then remove from the oven.

  • Break the salmon into pieces and serve with the tomato mixture and the potatoes on the side. Sprinkle with extra basil leaves before serving.

  • TIP: To help cut through the richness of the Salmon add yoghurt to the potatoes.

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