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

4 servings
  • Preparation and cooking time: 50 minutes

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

Equipment

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


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

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

  • When the oven has heated up, remove the tray/sheet and brush with a little olive oil.
  • 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.
  • Meanwhile, brush the salmon pieces with a little olive oil and sprinkle with ½ teaspoon of herbes de Provence. Season.

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

  • 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 8–10 minutes until the tomatoes are just starting to burst but still holding their shape and the salmon is cooked through.
  • Serve.
Print Recipe

Updated: October 19, 2019

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