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Oven Baked Salmon with Heirloom Tomatoes

Prep Time:

75 minutes

Cook Time:

45 minutes

Serves:

8

Level:

Intermediate

About the Recipe

The Oven Baked Salmon with Heirloom Tomatoes recipe is a flavourful blend of fresh salmon, sweet heirloom tomatoes, and a tangy salsa. The salmon is coated with a butter, garlic, and honey mixture, then baked and grilled to perfection. It's finished with a unique salsa and served with a side of crème fraiche and pesto. With a prep and cook time of 2 hours, it's perfect for special occasions or indulgent weekend dinners.

Ingredients

  • 2 x 300g Heirloom Tomatoes

  • 4 Tbs Olive Oil

  • 1 1/2 tbs red wine vinegar

  • 1 tbs horseradish cream

  • 2/3 cup pitted olives, roughly chopped

  • 2 tbs capers, drained

  • 1/3 cup parsley, chopped

  • ¼ cup pine nuts, toasted

  • 1.5kg Fresh salmon, skin on

Preparation

Method:

  1. Preheat the oven 180 degrees fan forced. Scatter the Heirloom Tomatoes in a large roasting pan, so they can fit in a single layer. Drizzle with 2 tablespoons of olive oil and season well. Roast for 12-15minutes or until tomatoes soften slightly but still hold the shape. Remove from oven. 

  2. Meanwhile, place two large sheets of foil (one on top of the other) onto a large oven tray. Top with a sheet of baking paper. Place the salmon skin side down on the paper. 

  3. Beat the butter, garlic, and honey together until well combined. Spread over the top of the salmon. Season. Place a sheet of baking paper and foil over the top of the salmon, then roll the edges up to enclose the salmon in a loose parcel. Place into the oven, on the middle shelf, cook for 20 minutes. Remove the salmon from the oven, the salmon will still look pink at this stage, don’t be tempted to cook if for longer. 

  4. Preheat the oven grill to high. Remove the top piece of baking paper and foil, so the salmon is exposed. Press the remaining baking paper flat onto the tray (to prevent it burning). Spoon the garlic butter and pan juices over the salmon. Place under the grill, on the middle shelf. Grill for 8 minutes or until the edges of the salmon are golden. Set aside for 10 minutes.

  5. Transfer the salmon, using the foil to help you lift it, onto a shallow large platter. Slide the foil out from 1 side. Then pull the baking paper out from either end, allowing the pan juices to spill onto the platter, spoon these back over the salmon. Cover loosely with foil, stand for 15-30 minutes until you’re ready to serve. 

  6. To finish the salsa, whisk the remaining 2 tablespoons oil, vinegar and horseradish cream in a medium bowl. Stir in the olives, capers and parsley. Spoon the mixture over the roasted tomatoes, stir gently to combine. 

  7. Just before serving, spoon the tomato mixture over the salmon. Sprinkle with pine nuts. Combine the crème fraiche and pesto and serve with the salmon.

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