Herb-crusted salmon with baked tomatoes

This herb-crusted salmon is such a summery dish! Served with baked Provençal tomatoes and some lemon yoghurt, this makes for a light lunch or dinner – to me it tastes like summer in the South of France!

The salmon is only baked for 15 minutes, resulting in a melting fish that’s just cooked and flakes away – just the way I like it. You can easily prepare all the elements for this dish well ahead of time and keep them in the fridge, and put in the oven once you’re ready. Perfect for a fuss-free dinner party!

This recipe was created as part of my “Recipes for Staying Home” show, you can watch the episode here.

This is a recipe from my cookbook ‘Flavours of Home’.

Ingredients

2 skinless salmon filets (appox. 250g in total)
20g breadcrumbs
1 small garlic clove
1 tbsp olive oil
lemon zest
1 tbsp chopped tarragon (or other herbs)
salt and pepper

For the tomatoes:
200g cherry tomatoes
1 ½ tsp herbes de Provence
½ tsp fennel seeds (optional)
1 small garlic clove
a dash of balsamic vinegar
Olive oil

For the lemon yoghurt:
120g Greek yoghurt
lemon zest

Buttered couscous, to serve*

Method

Serves 2

Start by making the tomatoes. Preheat the oven to 180°C fan. Put the tomatoes in a baking dish, sprinkle the herbes de Provence and the fennel seeds (if using) over the tomatoes. Peel and slice the garlic and add to the tomatoes. Pour a dash of vinegar over the tomatoes and a good glug of olive oil. Season with salt and pepper and bake in the preheated oven for 15-20 minutes until soft and lightly charred.

Meanwhile prepare the crust for the salmon. Put the breadcrumbs in a mixer. Peel and crush the garlic clove and add to the mixer with the olive oil, some lemon zest and herbs. Season with salt and pepper and blitz until it comes together.

Place the salmon filets in an oiled baking dish. Press the herb crumbs onto the top of the fillets, so that it sticks.

Put the salmon in the oven and bake for about 15 minutes (I bake them at the same time as the tomatoes).

Meanwhile, prepare the lemon yoghurt. Put the yoghurt in a bowl and add the lemon zest and season with salt and pepper.

Divide the yoghurt between two plates. Put some baked tomatoes on the yoghurt, then place the salmon on top and serve with some couscous.

*Simply measure out 1 cup of couscous. Put in a bowl with a knob of butter and some salt. Pour over 1 cup of boiling water, stir and cover the bowl with a plate. Leave to soak for 5 minutes, then fluff it up with a fork and serve.