Tomato, Herb & Pinenut Salmon

 

Ingredients:

1.2kg - 1.5kg pinboned salmon fillet

½ C Greek yoghurt

½ small red onion, finely chopped

2 garlic cloves, crushed

½ C firmly packed fresh mint leaves, chopped

½ C firmly packed fresh flat-leaf parsley leaves, chopped

2 T chopped fresh dill

3 tomatoes, seeded, finely chopped

¼ C toasted pine nuts

2 T drained capers, chopped

2 T lemon juice

1 T extra virgin olive oil

Lemon wedges, to serve

 

Method:

1. Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with foil, then baking paper. Place salmon, skin-side down, on baking paper. Spread yoghurt over top of salmon.
2. Combine onion, garlic, mint, parsley, dill, tomato, pine nuts, capers, lemon juice and oil in a bowl. Press mixture evenly over yoghurt layer. Season well with salt and pepper.
3. Bake salmon for 25 to 30 minutes or until cooked to your liking. Serve with lemon wedges.

 

Recipe adapted from taste.com.au

Serves 4.

 

To order salmon for this recipe, click here!