Roasted Salmon, Pea and Tomato Salad
4 x 150g/5oz salmon fillets
1 tbsp olive oil plus extra to drizzle
3 spring onions (scallions), chopped
3 tomatoes, seeded and chopped
200g/7oz/1½ cups frozen peas
2 Little Gem (or 1 Boston) lettuce, sliced
salt and ground black pepper
1 Preheat the oven to 180°C/350°F/Gas 4.
2 Arrange the salmon fillets in an oiled roasting pan, drizzle with oil and sprinkle with salt and pepper. Roast for 20 minutes or until the fish is just cooked and flakes easily.
3 Heat the oil in a frying pan, add the spring onions and tomatoes and cook for 1 minute or until just softened. Add the peas (there’s no need to thaw them first) and cook gently for 3 minutes, stirring until thawed.
4 Add the lettuce to the peas and cook for 30 seconds, then spoon on to serving plates and top with the salmon.
|Roasted Salmon, Pea and Tomato Salad Recipe|