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.
500g potatoes, peeled and sliced
1 aubergine, thickly sliced
4 large ripe tomatoes, sliced
4 anchovies, drained, rinsed and finely chopped
2 tbsp olive oil
1 tbsp bottled capers, rinsed and chopped
4 salmon steaks, about 150g each
5 tbsp reduced-fat mayonnaise
grated zest and juice of ½ lemon
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 200°C/gas 6. Cook the potatoes in boiling water for about 8 minutes until they are just tender, then drain.
Arrange the potato, aubergine and tomato slices in overlapping rings in a large, lightly oiled roasting tin.
In a small bowl, combine the anchovies with the oil and capers, season well with pepper (no salt needed). Pour the mixture over the vegetables. Cover the dish with foil and bake in the oven for 20 minutes.
Arrange the salmon steaks on top of the vegetables, re-cover with the foil and cook for 10 minutes. Remove the foil and cook for a further 10 minutes until the salmon and vegetables are cooked through.
Meanwhile, in a small bowl, mix the mayonnaise with the lemon zest and juice. Serve the mayonnaise with the cooked salmon and vegetables.
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.