Baked Mediterranean salmon

Name: Baked Mediterranean salmon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 courgette, sliced; 2 tomatoes, roughly chopped; 400 g can chickpeas, drained; 50 g (2oz) pitted black olives, sliced; 75 g (3oz) feta, crumbled; 1 tsp. dried oregano; 2 tbsp. olive oil; 4 x 125 g salmon fillets; 400 g (14oz) new potatoes, halved

This Mediterranean salmon dish is a fail-safe. A healthy and quick recipe, perfect for a midweek meal.

By The GH Kitchen TeamPublished: 14 June 2014

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Food, Cuisine, Dishware, Meal, Tableware, Serveware, Ingredient, Dish, Plate, Breakfast,

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Yields:

Prep Time:

10 mins

Cook Time:

25 mins

Total Time:

35 mins

Ingredients

1 courgette, sliced
2 tomatoes, roughly chopped
400 g can chickpeas, drained
50 g (2oz) pitted black olives, sliced
75 g (3oz) feta, crumbled
1 tsp. dried oregano
2 Tbsp. olive oil
4 x 125 g salmon fillets
400 g (14oz) new potatoes, halved

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. In a large bowl, mix together courgette, tomatoes, chickpeas, olives, feta and oregano with 1tbsp of the olive oil. Cut 4 greaseproof paper squares, or foil if you prefer, about 33cm x 33cm (13in x 13in). Lay a quarter of the vegetable mixture in the centre of each. Top each pile of veg with a salmon fillet and fold the sides of the parchment paper together to form 4 parcels.
2. Step 2
  On a large baking tray, mix the potatoes with remaining olive oil and plenty of seasoning. Put salmon parcels alongside the potatoes, with plenty of room around them. Bake for 25min until salmon is cooked through and potatoes are soft. To serve, unwrap each parcel. Transfer vegetables and salmon to plates, adding a quarter of the potatoes to each. Serve with tzatziki, if you like.
  
  Try these other Summer recipes:
  
  Swedish baked fish
  
  Baked salmon
  
  Warm mediterranean chicken

Per Serving:

Calories: 545
Fibre: 6 g
Total carbs: 27 g
Sugars: 3 g
Total fat: 30 g
Saturated fat: 7 g
Protein: 40 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time