Roast pepper & salmon platter

Roast pepper & salmon platter

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

The perfect alfresco salad. Warm new potatoes, roasted peppers and salmon, mixed with the punchy flavours of capers and anchovies

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
575
protein
37g
carbs
35g
fat
33g
saturates
5g
fibre
5g
sugar
15g
salt
2.7g

Ingredients

  • 5 large red peppers, halved and seeded
  • 3 tbsp extra-virgin olive oil, plus extra for the peppers
  • 4 salmon fillets, skin on
  • 3 tbsp pine nuts
  • 500g pack small new potatoes
  • 1 tbsp balsamic vinegar
  • 85g marinated anchovies
  • 2 tbsp capers, rinsed
  • 20g pack basil, torn or shredded
  • 2 handfuls rocket

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 1 Heat oven to 220C/200C fan/gas 7. Rub the peppers with a little oil, then place, skin side up, in a large roasting tin. Roast for 15 mins, then add the salmon to the tin, skin side down. Scatter over the pine nuts and return to the oven for 10 mins more.
  2. Meanwhile, boil the potatoes in their skins for 8-10 mins until tender, then thickly slice or halve. Mix the oil and vinegar in a large bowl and add the anchovies and capers. When the peppers are cool enough to handle, strip off the skins and very thickly slice the flesh. Toss into the oil mixture with the basil and potatoes, adding any juice from the peppers, then pile onto a large platter with the rocket. Flake the salmon on top in chunky pieces and scatter with the pine nuts. Serve with crusty bread to mop up the juices.

Recipe from Good Food magazine, June 2007

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
gerbas's picture

One of those recipes that looks impressive but not hard at all to make. Everyone loved it. Even my 1 year old.

pcodur's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I make this quite regularly and just love it. Even my 2 year old enjoys it (although it depends on his mood whether he will eat the rocket or not!!). I leave out the anchovies.

donnadrew's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really tasty easy lunch! I had all the ingredients bar the basil, so I added a couple of handfuls of salad leaves. The salmon needed an extra couple of minutes. Perfect for a sunny spring day

aku1903's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is one of my favourite recipes and never disappoints. The flavours are absolutely fantastic. I don't always bother with the balsamic/olive oil dressing as the other flavours are great with or without it, and I often serve it in individual portions with the salmon as fillets instead of flaking it up. Highly highly recommended.

rainbow61's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious! Equally good for a family meal or entertaining - looks and tastes stunning - I just leave out the anchovies.

lemur58's picture

I have made these on a number of occasions now and one time doubling up the quantities to feed 10 people for an al fresco lunch and it was perfect. Easy to do and tastes gorgeous.

sspink's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very colourful and absolutely delicious. I added prawns and blanched green beans.

juliemorby's picture

I have made this dish many times. The flavours go so well together. I love the roasted peppers with the salmon. Very delicious.

Questions

Tips