Salmon with young garlic & tomato sauce

Name: Salmon with young garlic & tomato sauce
Total time: 20 min
Yield: 4
Ingredients: 1 bulb of fresh young garlic (if you can’t find young garlic, substitute with 2 chopped cloves of garlic and 1 sliced bulb of fennel); 1 punnet ripe cherry tomatoes; 1 lemon; olive oil; 4 salmon fillets skin on, scaled and pin-boned, from sustainable sources; a few sprigs of fresh mint; a few sprigs of fresh dill

Lemon, fresh mint & dill

Serves 4

Cooks In20 minutes

DifficultySuper easy

Jamie Magazine Quick fixes Mains Salmon Tomato Healthy lunch ideas

Nutrition per serving

Calories 275 14%
Fat 15.7g 22%
Saturates 2.7g 14%
Sugars 5.2g 6%
Salt 0.7g 12%
Protein 26.8g 54%
Carbs 7.2g 3%
Fibre 2.2g -

Of an adult's reference intake

Jamie Magazine

By Andy Harris

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Ingredients

1 bulb of fresh young garlic (if you can’t find young garlic, substitute with 2 chopped cloves of garlic and 1 sliced bulb of fennel)
1 punnet ripe cherry tomatoes
1 lemon
olive oil
4 salmon fillets , skin on, scaled and pin-boned, from sustainable sources
a few sprigs of fresh mint
a few sprigs of fresh dill

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Jamie Magazine

By Andy Harris

Tap For Ingredients

Method

Slice the bulb of garlic into thin wedges, then squash the tomatoes. Halve the lemon, then slice half finely.
Add a good drizzle of oil to a hot frying pan and fry the garlic until it softens and caramelises. Add the tomatoes and cook till they soften.
In another pan, heat oil on a medium-high heat. Season the salmon and cook, skin-side down, for 3 minutes. Turn, add the lemon slices to the pan, and cook for 2 minutes, or till the salmon is done to your liking.
Pick, finely chop and stir the mint and dill through the sauce, then tip over the salmon fillets and serve.