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Herb-Crusted Salmon With Tomatoes

Recipe

Rich in omega-3 fatty acids, salmon is brilliant for health and immunity. Here it is complemented by basil-spiked tomatoes and finished with a crunchy topping.

Serves: 4 people   |   Prep time: 20 minutes   |   Cook time: 25 minutes

Main  

Ingredients

  • 500 g (1 lb) cherry tomatoes, halved
  • 200 g (7 oz) canned chopped tomatoes
  • 1 teaspoon caster sugar
  • handful of basil, chopped
  • 4 salmon fillets, about 150 g (5 oz) each
  • salt and pepper

Topping

  • 2 pieces white slightly stale bread
  • 2 tablespoons olive oil
  • 4 tablespoons freshly grated
  • Parmesan cheese

Method

  1. Add the fresh and canned tomatoes to a baking tray along with the sugar, seasoning and a little of the chopped basil, and roast for 15 minutes.
  2. Meanwhile, tear the stale white bread into a food processor and blend. If the bread is not stale enough, then lightly toast it before blending it.
  3. Mix the blended bread with the rest of the topping ingredients, and stir in the reserved chopped basil.
  4. Arrange the salmon in a single layer in the baking tray on top of the tomatoes.  
  5. Spoon the topping ingredients on top of each fillet and cook for a further 10 minutes until the salmon is cooked and the topping is crispy.
  6. Spoon the tomatoes into shallow serving dishes and top with the fish.

Using a slow cooker?

  1. Add the tomatoes to the slow cooker pot along with the sugar, seasoning and a little chopped basil.  
  2. Arrange the salmon on top, sprinkle with more basil and salt and pepper.  
  3. Cover with the lid and cook on high for 1¼ hours or until the salmon is opaque.  
  4. When ready to eat, heat the oil in a frying pan, add the breadcrumbs and Parmesan and fry, stirring, over a medium heat until gold and crispy.  
  5. Serve as per the method.