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About this recipe: Succulent salmon steaks are rich in heart-healthy fats. Here they are oven-baked on a luscious bed of sliced tomatoes, aubergines and potatoes and served with a light lemon mayonnaise. If liked, put some garlic bread in the oven as a tasty accompaniment.
If preferred, replace the anchovies and capers with finely chopped lemon zest and 2 crushed garlic cloves. * Prepare fresh tuna or swordfish steaks in the same way.
Cook the vegetables up to the end of step 3. Allow to cool then cover and chill for up to 6 hours. Finish as above but cooking the vegetables and salmon, covered, for 12 minutes.