2 medium salmon fillets, boned but skin on

2 tins of chopped tomatoes

10-12 boiled baby new potatoes, pre-cooked for 15 mins in salted boiling water

100g bacon lardons

1 small shallot, finely chopped

1 small handful of chopped parsley



Salmon & tomato bake

preparation 8 mins • you cook for 10 mins •

Serves 2

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This is a great 'no effort' dish that's perfect for a weeknight meal after work. Bacon, tomato and salmon combine to create a comforting fish favourite. This recipe packs plenty of flavour and, unlike many fish dishes, this is a hearty, filling plate of food.

Large non-stick pan

1.5 litre oven dish

Fish slice

Large spoon to serve

Spoon to stir


Before you start, boil the potatoes for 15 minutes, drain and set aside. Preheat your oven to 190c, have all the other ingredients out and ready, put a large pan on a high heat and click here!


This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

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Preheat your oven to 190c and put your pan on the hob to get nice and hot. Season the salmon with salt and pepper on both sides, then when your pan is starting to smoke, put a little swirl of oil in the pan and then put the salmon into the pan skin side down. You only need to cook the salmon for a minute on the skin side to get it nice and crispy, then about 20 seconds on the other side. Don't worry it'll get finished in the oven! Go and give your hands a wash and get rid of your chopping board and then after a minute, turn the salmon and cook for about 20 seconds, just to seal it.

Turn the heat off now and pop the salmon on a board to the side. Get the bacon and shallots and put about a tablespoon of oil into the pan, turn the heat on and when hot, add the bacon and shallots. You should hear a nice sizzle, indicating that the pan's nice and hot. Give it all a stir to check nothing is sticking to the pan. All we're looking to do here is get a little bit of colour on the bacon. This should only take about 1-1.5 minutes. When the bacon starts to brown, add in the chopped tomatoes and give it a good stir together.

As soon as it starts boiling, turn the heat off and take the pan over to your work surface. Add a pinch of salt & pepper, and add in the potatoes. Give it a stir then carefully pour the lot into your baking dish. Next you need to place the salmon skin side up in the middle of the dish side by side, and then push them down gently so that they are all submerged except for the skin, as in the final photo on the right.

Put your dish into the oven for 20 minutes. After 20 minutes, take your dish out of the oven and bring in your plates and chopped parsley.

To serve, remove the salmon from the dish and place on a board. Divide the tomato mix between your bowls, scatter over some parsley and then carefully place the salmon on top, skin side up.

I hope that you enjoy it.


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