This lovely Mediterranean baked salmon dish is a tried and tested favourite in our household and a great low carb and healthy meal option.
2 people made this
4 salmon fillets
6 tablespoons olive oil
salt and pepper, to taste
200g pitted olives, sliced
2 tablespoons capers
200g cherry tomatoes, halved
55g chopped sundried tomatoes
juice of 1 lemon
1 handful chopped fresh basil
2 anchovy fillets, finely chopped
4 bay leaves
Method Prep:10min › Cook:30min › Ready in:40min
Preheat the oven to 180 C / Gas 4. Grease an ovenproof glass casserole dish. Arrange the 4 salmon fillets in the dish.
In a bowl, mix together the olive oil, salt and pepper, olives, capers, tomatoes, lemon juice, basil and anchovy fillets. Spoon the mixture on top of the salmon fillets and lay a bay leaf on top of each fillet.
Bake in the oven for 20 to 30 minutes until the salmon is an even pink colour throughout. Remove from the oven and remove the bay leaf to serve.