Salmon Provençale

 

Salmon Provençale is a super tasty dish. Salmon fillet is roasted with baby potatoes, sweet cherry tomatoes, courgettes and olives tossed in olive oil and herbes de Provence.

 

Salmon Provençale
Prepares: 4 servings
 
  • Preparation and cooking time: 50 minutes

  • Ingredients
  • 565g (1 lb 4 oz) salmon fillet, skinned and cut into 4 portions
  • 450g (1 lb) baby potatoes (about 9)
  • 2 courgettes/zucchinis
  • 450g (1 lb) cherry tomatoes (about 16)
  • 20 black olives, pitted (optional)
  • 3 tbsp olive oil
  • 3½ tsp herbes de Provence
  • salt and freshly ground black pepper

  • You will also need a large heavy based baking tray/sheet.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. While the oven is heating up, place the baking tray/sheet in the oven to get hot.

  4. Brush the hot tray/sheet with a little olive oil.

  5. Now toss the potatoes in a small bowl with 1 tablespoon of the olive oil and a little salt. Then spread on the baking tray/sheet and roast for 15 minutes.

  6. Meanwhile, brush the salmon pieces with a little olive oil and sprinkle with ½ teaspoon of herbes de Provence. Season.

  7. After the potatoes have been roasting for 15 minutes, turn them, leaving a space in the centre of the tray/sheet to add the salmon pieces, and then return to the oven for 10 minutes.

  8. While the salmon and potatoes are in the oven, slice the courgettes/zucchinis into 1.25cm (½ inch) rounds and put in a bowl. Add the tomatoes, olives (if using), the remaining olive oil, and herbes de Provence. Season. Now toss to coat.

  9. After the salmon has been baking for 10 minutes, remove the tray/sheet from the oven, turn the potatoes again and spread all the vegetables around the salmon. Return to the oven and continue cooking for a further 10–12 minutes until the tomatoes are just starting to burst but still holding their shape and the salmon is cooked through.

  10. Serve.

Updated: October 21, 2018

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