Lemon Herb Salmon with Basil Tomato Salad

This delightful recipe combines the rich flavors of salmon with a fragrant lemon herb crust and fresh tomato salad. The dish is perfect for a light yet satisfying meal, highlighting classic Mediterranean flavors. The crust is a blend of dried bread, fresh herbs, and flavorful olives, giving the salmon a delectable crunchy texture. The combination of these luscious ingredients makes this dish a perfect centerpiece for any dinner party or family meal. Balanced with a tangy sauce made from roasted peppers and served with a refreshing tomato salad, this recipe offers a burst of flavors in every bite. The preparation is straightforward and uses simple cooking techniques, making it accessible even for novice cooks. The dish is both nutritious and pleasing to the eye, creating a culinary experience that is both memorable and enjoyable. With a preparation time of just under an hour, you can enjoy a gourmet meal at home with minimal effort. Delight your guests or family with this elegant salmon recipe that celebrates the freshest ingredients.

Ingredients

For the Salmon and Crust:

• 4 salmon fillets, each about 110 g, skinless
• 85 g dried white bread, crusts removed
• 8-10 medium basil leaves
• 1 teaspoon chopped dill
• 1 teaspoon chopped parsley
• 1 small clove garlic, chopped
• 20 g black olives
• 30 g melted butter
• Salt and freshly ground pepper

For the Sauce:

• 2 teaspoons extra virgin olive oil
• 2 red peppers
• 1 large onion
• 225 ml vegetable stock
• 1 clove garlic, chopped

For the Salad:

• 400 g plum tomatoes
• 10-12 basil leaves
• Salt and ground black pepper
• Juice of 1 lemon
• Extra virgin olive oil

Preparation Time

40 minutes

Step-by-Step Instructions

1. Prepare the Crust: Cut the bread into cubes and place them in a food processor. It might be necessary to do this in batches. Add the herbs, chopped garlic, and olives to the processor and finely chop them together.
2. Combine Ingredients: In a large bowl, mix the chopped bread mixture. Add melted butter, salt, and freshly ground pepper to taste. Use your hands or a spoon to ensure even distribution of the seasoning.
3. Prepare the Salmon: Place the salmon fillets on a clean tray, skin side down, and press the crust mixture firmly onto the top side.
4. Chill: Place the tray with the salmon in the refrigerator for 15-20 minutes to set the crust.
5. Preheat Oven: Preheat your oven to 200°C (180°C for fan ovens) or gas mark 5.
6. Roast Peppers: Place the red peppers on a baking sheet, lightly drizzle with olive oil, and roast in the oven for 20 minutes until soft.
7. Prepare the Salad: While the peppers roast, halve the tomatoes and slice the basil leaves. Combine them in a bowl with lemon juice, salt, pepper, and a drizzle of olive oil. Mix well and refrigerate.
8. Remove Peppers: Once the peppers are soft, remove them from the oven and let them cool slightly.
9. Make the Sauce: Roughly chop the onion and in a large pan, sauté it with garlic in olive oil over high heat until translucent.
10. Peel the roasted peppers, remove seeds, cut into large pieces, and add to the onions.
11. Add vegetable stock and let the mixture cook for 5 minutes.
12. Blend the Sauce: Pour the sauce mixture into a blender and process until smooth. Season with salt and pepper, then transfer back to a clean pan to keep warm.
13. Cook the Salmon: Heat a tablespoon of olive oil in a large pan over medium heat. Add the salmon fillets and cook for about 10 minutes, or until firm but still tender. Alternatively, you can finish cooking them in the oven.
14. Serve: Warm the sauce and serve it alongside the salmon and prepared tomato salad.
15. Accompanying Sides: Serve with boiled new potatoes tossed in butter for a complete meal.

Tips

• Herb Alternatives: If you are not a fan of dill or parsley, try substituting with other herbs like chives or cilantro.
• Make It Spicy: Add a pinch of chili flakes to the sauce for a spicy twist.

Nutrition

• Calories: 450 kcal
• Protein: 32 g
• Fats: 25 g
• Carbs: 20 g

Variations

• Dairy-Free: Replace butter with a plant-based alternative.
• Low-Carb: Use almond flour instead of bread for a low-carb crust.

Serving Suggestions

• Complement with a crisp white wine such as Sauvignon Blanc.
• Add a side of roasted asparagus or steamed green beans.

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