Baked salmon topped with sourdough crumbs
So simple to make and delicious served with a selection roasted vegetables on the side.
SERVES 2 PREP 5 MINS COOK 30 MINS
✱ 1 slice of day-old sourdough bread
✱ 1½tbsp olive oil
✱ 1 lemon, quartered
✱ 1 fennel bulb, finely sliced
✱ 1 red onion, sliced
✱ 2 handfuls of cherry tomatoes
✱ 100g jarred artichokes, drained
✱ 2 salmon fillets
✱ 2 garlic cloves, finely sliced
✱ Handful of stoned black olives
✱ Handful of fresh herbs, such as basil or flat-leaf parsley, roughly chopped
1 First, preheat the oven to 200C/ Gas 6 and line a medium baking tray with baking paper.
2 Add the slice of sourdough bread to a blender and pulse it to breadcrumbs, then stir in ½tbsp of the olive oil. Season the salmon with some salt and freshly ground black pepper, and add a generous squeeze of lemon juice.
3 Place the fennel, onion, tomatoes and artichokes in a mixing bowl, season well and coat with the remaining olive oil. Spread out evenly over the lined baking tray and cook for 15 mins.
4 Remove the tray from the oven, stir in the sliced garlic and olives, add the salmon and cover the salmon and vegetables with the sourdough breadcrumbs. Return to the oven and cook for a further 15–20 mins until the salmon is cooked through.
5 Serve garnished with the chopped fresh herbs and add another squeeze or two of lemon juice, according to taste.
Per Serving: 570 cals, 34g fat (5.5g saturated), 26g carbohydrates