Roast Pepper & Salmon Platter
This vibrant and flavorful dish combines roasted red peppers, tender salmon fillets, and potatoes to create a delightful and satisfying meal. The peppers add a sweet and smoky element, complemented by the richness of the salmon and the tangy bite of marinated anchovies and capers. Finished with fresh basil and rocket, this dish is as visually appealing as it is delicious. Serve it with crusty bread to soak up all the tasty juices for a meal that is sure to impress!
— Constant Cookbook
Ingredients
- 5 large red peppers , halved and seeded
- 3 tbsp extra-virgin olive oil , plus extra for the peppers
- 4 salmon fillets , skin on
- 3 tbsp pine nuts
- 500g pack small new potatoes
- 1 tbsp balsamic vinegar
- 85g marinated anchovies
- 2 tbsp capers , rinsed
- 20g pack basil , torn or shredded
- 2 handfuls rocket
Instructions
- 1 Heat oven to 220C/200C fan/gas 7. Rub the peppers with a little oil, then place, skin side up, in a large roasting tin. Roast for 15 mins, then add the salmon to the tin, skin side down. Scatter over the pine nuts and return to the oven for 10 mins more.
- Meanwhile, boil the potatoes in their skins for 8-10 mins until tender, then thickly slice or halve. Mix the oil and vinegar in a large bowl and add the anchovies and capers. When the peppers are cool enough to handle, strip off the skins and very thickly slice the flesh. Toss into the oil mixture with the basil and potatoes, adding any juice from the peppers, then pile onto a large platter with the rocket. Flake the salmon on top in chunky pieces and scatter with the pine nuts. Serve with crusty bread to mop up the juices.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 575 calories
- Fat Content: 33 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 2.7 milligram of sodium
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