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.
- Preparation and cooking time: 50 minutes
- 565 g (1 lb 4 oz) salmon fillet, skinned and cut into 4 portions
- 450 g (1 lb) baby potatoes (about 9)
- 2 courgettes/zucchinis
- 450 g (1 lb) cherry tomatoes
- 20 black olives, pitted (optional)
- 3 tbsp olive oil
- 1½ tsp herbes de Provence
- salt and freshly ground black pepper
- You will also need a large heavy based baking tray/sheet.
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.
Brush the hot tray/sheet 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 17 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 17 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 10 minutes until the tomatoes are just starting to burst but still holding their shape and the salmon is cooked through.
Updated: October 19, 2019
There is just so much flavour in this chicken dish which is served with fettuccine.
Peppers are cooked first to bring out their flavour and sweetness, then added with the chicken to a garlic and basil tomato sauce with courgette/zucchini slices and onions.
- Preparation time: 35 minutes
- Cooking time: 50 minutes
- 1 red pepper, quartered and deseeded
- 1 yellow pepper, quartered and deseeded
- 4 chicken breasts, skinned
- 2 tbsp olive oil
- 1 onion, peeled and cut into half-moons shapes
- 2 garlic cloves, peeled and crushed
- 1 courgette/zucchini, halved lengthways then cut into 1cm (½ inch) slices
- 2 × 400g/28 fl oz cans chopped/diced tomatoes
- 20 g fresh basil leaves, torn
- 1 tsp light muscovado/soft light brown sugar
- salt and freshly ground black pepper
- You will also need a large sauté pan with lid.
Preheat the grill/broiler for 10 minutes with the rack set closest to the heat.
Place the peppers on a baking tray/sheet, skin side up, and then grill/broil until the skins have blackened and blistered, 5–10 minutes.
Remove from the heat and, using tongs, place in a plastic food storage bag. Seal the bag and leave to become cool. (The steam that is released while in the bag helps to lift the skin away from the flesh.)
Meanwhile, season the chicken. Heat 1 tablespoon of oil in the pan. Add the chicken and, over a medium heat, brown on both sides, about 4 minutes. Transfer to a plate and keep warm.
Add the other tablespoon of oil to the pan, add the onions and gently cook until softened and coloured around the edges, 10 minutes.
Next, add the garlic and courgette/zucchini slices, cover the pan and cook for a further 4–5 minutes, until they have started to soften.
While the vegetables are cooking, peel off the skins of the peppers and cut the flesh into thin strips.
Finally, add the tomatoes, half the basil, sugar, and peppers to the pan and season. Bring the sauce to a simmer, then return the chicken breasts to the pan, pushing them down into the pan. Cover the pan and continue to simmer for 20 minutes, turning the chicken halfway through.
Serve with fettuccine and the remaining basil leaves scattered on top.
Updated: October 18, 2019