Roast pepper & salmon platter

Roast pepper & salmon platter

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(6 ratings)

Prep: 15 mins Cook: 25 mins

Easy

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: per serving

  • kcal575
  • fat33g
  • saturates5g
  • carbs35g
  • sugars15g
  • fibre5g
  • protein37g
  • salt2.7g
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Ingredients

  • 5 large red pepper, halved and seeded
  • 3 tbsp extra-virgin olive oil, plus extra for the peppers
  • 4 salmon fillet, skin on
  • 3 tbsp pine nut
  • 500g pack small new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 85g marinated anchovy
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 2 tbsp caper, rinsed
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 20g pack basil, torn or shredded
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 2 handfuls rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

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.

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Comments (8)

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
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
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
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
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
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.

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