Roast salmon with tomatoes and almond pangrattato
Prep time: 55 minsTotal time: 
Roast salmon with tomatoes and almond pangrattato
A roasted fish showstopper that’s high in omega-3 fats and contains plenty of protein
Prep time: 55 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 1 x 500g salmon fillet joint
- 1½ tbsp olive oil
- zest of 1 lemon, plus wedges to serve
- 200g spinach
- 500g cherry tomatoes, halved
- 4 garlic cloves, 2 finely sliced and 2 crushed
- 1 tbsp dried oregano
- 450ml vegetable stock (made using 1 stock pot)
- 200g dried quinoa
- ½ x 30g pack basil, leaves roughly chopped
- 1 x 20g pack dill, roughly chopped
- 70g blanched almonds
- 60g sourdough bread, torn
- ½ tsp chilli flakes
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Season the salmon and rub with ½ tablespoon of olive oil and half the lemon zest and set aside. Bring a kettle of water to the boil. Place the spinach in a colander, set over the sink, then pour the just-boiled water over the spinach to wilt it. Leave to drain, pressing occasionally to remove the excess water.
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Put the tomatoes, ½ tablespoon of olive oil, the sliced garlic and the dried oregano on a large baking tray. Toss to combine, then roast for 10 minutes. Stir in the wilted spinach and arrange the salmon on top. Bake for 30-35 minutes, or until the fish is cooked through.
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Meanwhile, pour the stock into a pan and bring to the boil over a high heat. Add the quinoa, reduce the heat to low, cover and simmer for 15 minutes. Turn the heat off and leave to steam for 5-10 minutes, until all the water has been absorbed. Fluff up the quinoa with a fork, stir in half the herbs and season to taste.
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To make the pangrattato, put the almonds on a small baking tray and toast in the oven for 5-8 minutes until golden brown. Cool slightly, then add to a food processor with the bread and whizz to chunky crumbs. Heat the remaining olive oil in a large frying pan over a medium heat and add the crushed garlic, chilli flakes and breadcrumb mixture. Stir constantly for 4-5 minutes until the breadcrumbs are toasted and golden. Remove from the heat and stir in the remaining lemon zest and herbs.
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Arrange the salmon and tomatoes on a serving platter and spoon over the almond pangrattato. Serve with the herby quinoa and lemon wedges for squeezing.
Tomatoes contain lycopene, which can protect against sun damage. It’s absorbed much better when they have been cooked with a little olive oil.
