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Provençal pine nut-crusted salmon


Serves: 6
timePrep time: 15 mins
timeTotal time:
Provençal pine nut-crusted salmon
Recipe photograph by Rob Streeter

Provençal pine nut-crusted salmon

This French-inspired dish is perfect for a party – it takes minutes to put together, can be prepared ahead, and looks really impressive

Serves: 6
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
737Kcal
Fat
50gr
Saturates
7gr
Carbs
35gr
Sugars
13gr
Fibre
11gr
Protein
32gr
Salt
3.2gr

Ingredients

  • 900g sweet potatoes, peeled and cut into 1cm thick half moons
  • 1½-2 tbsp olive oil
  • 1 tsp sea salt flakes
  • 6 salmon fillets, skinned (120g each)
  • 3 tsp Dijon mustard
  • 100g pine nuts, finely chopped
  • 2 x 270g Taste the Difference cherry tomatoes on the vine
  • 1 x 280g jar Italian artichoke antipasto, drained
  • 1 x 350g jar pitted black olives, drained
  • juice of 1 lemon
  • 1 x 30g pack basil, leaves only

Step by step

Get ahead
Roast the sweet potatoes for 20 mins, cool, then add the salmon and veg. Chill. Remove from the fridge, leave for 20 mins, then cook for 25-30 mins.
  1. Preheat the oven to 220°C, fan 200°C, gas 7. In a really large roasting tin (use 2 tins if you need to), mix the sweet potatoes, 1½ tablespoons olive oil, sea salt and some freshly ground black pepper to coat. Transfer to the oven to bake for 15 minutes.
  2. Meanwhile, carefully spread the salmon with Dijon mustard, then press the chopped pine nuts gently over the top to form the crust.
  3. Once the sweet potatoes have had 15 minutes, add the cherry tomatoes (including their vines), artichokes and olives around them. There should be enough oil on the artichokes to coat the tomatoes and olives – if not, add a little more oil. Return to the oven for 10 minutes.
  4. Take the tin out of the oven and move the veg to the sides of the tin to make room for the salmon. Put the salmon in the middle of the dish, and bake for 15 minutes until it is just cooked through.
  5. Squeeze a little lemon juice over the veg, tear the basil leaves and scatter over, then bring the tray to the table and serve hot or at room temperature.

    Recipe by Rukmini Iyer

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