Oven baked Salmon and Cherry Tomatoes

Name: Oven baked Salmon and Cherry Tomatoes with roasted potatoes
Total time: 40 min
Yield: 2
Cuisine: European
Ingredients: 200 grams Salmon; 125 grams Cherry Tomatoes; 500 grams Baby Potatoes; ½ sachet(s) Italian Herbs; 2 unit(s) Garlic; 40 grams Salad Leaves; 1 sachet(s) Balsamic Glaze; 1 unit(s) Peaches; 100 grams Greek Style Cheese; 1 tbsp Oil; to taste Salt; to taste Pepper; to taste Oil

with roasted potatoes

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A sweet and juicy peach salad adds something special to this already impressive dinnertime salmon dish.

Tags:

Protein Rich

•Family Friendly

•Quick Prep

Allergens:

Fish

•Sulphites

•Milk

The quantities provided above are averages only.

Total40 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

200 grams

Salmon

(Contains: Fish)

125 grams

Cherry Tomatoes

500 grams

Baby Potatoes

½ sachet(s)

Italian Herbs

2 unit(s)

Garlic

40 grams

Salad Leaves

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

1 unit(s)

Peaches

100 grams

Greek Style Cheese

(Contains: Milk)

Not included in your delivery

1 tbsp

Oil

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2817 kJ

Energy (kcal)673 kcal

Fat34.7 g

of which saturates12.1 g

Carbohydrate58.9 g

of which sugars14.5 g

Dietary Fiber0 g

Protein35.1 g

Cholesterol80 mg

Salt1.75 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Oven dish

Cooking Steps

Preheat the oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 2cm chunks.
Pop them in a large oven dish.
Drizzle with oil and season with salt and pepper.
Roast on the top shelf of the oven for 25 mins.

Meanwhile, halve the peach and remove the pit. Cut each half into quarters. Peel the garlic cloves (keep them whole).
Crumble the Greek style cheese into small pieces.
In a salad bowl, combine 1 tbsp oil (per 2P) with the balsamic glaze, a pinch of salt and pepper. Mix well to combine.
Just before serving, toss the salad leaves and peach pieces through the dressing.

When the potatoes have cooked for 25 mins, add the tomatoes, garlic cloves, half a sachet of Italian herbs (per 2P) and half the Greek style cheese to the oven dish.
Place the salmon on top. Season with salt and pepper.
Bake on the top shelf of the oven for another 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

Once everything is cooked, plate up the salmon.
Mash the garlic with a fork and mix with the veg while still in the oven dish.
Divide the salad and roast veg between plates.
Finish the salad with a sprinkle of remaining Greek style cheese.