Salmon with Tomato for Two
Serves: 2
Prep time: 10 minutes
Cook time: 40 minutes
3 serves per portion
Recipe courtesy of Judy Fysh, Nelia Branch
Ingredients:
- 2 teaspoons olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 20 cherry tomatoes, quartered
- 2 ½ tablespoons raisins
- 1 teaspoon oregano
- ½ teaspoon pepper
- ½ teaspoon cumin
- 1 tablespoon balsamic vinegar
- 2 salmon fillets, skin off
- To serve:
- 1 cup brown rice, cooked
- 1 cup broccoli, steamed
Method:
- PREHEAT oven to 180oC.
- HEAT oil in a pan over medium heat. Add onions and cook for 3-4 minutes until soft.
- ADD garlic to pan and cook until fragrant.
- ADD the chopped tomatoes and the remaining ingredients (except fish), bring to a boil, then lower heat and simmer for 5 minutes.
- PLACE the fish into a greased medium sized casserole dish.
- POUR the tomato mixture over the fish and bake, uncovered, for 30 minutes.
- SERVE with brown rice and broccoli.
What's Great About It:
This quick and easy recipe is great for a midweek dinner and is a delicious alternative to grilled salmon and veg. For some extra colour, try using a tomato medley instead. Best enjoyed when tomatoes are in season!
