Sprinkle the hazelnut-crumb mixture on top of the fillet. Bake for 40 to 45 minutes, until the salmon is barely cooked. Meanwhile, for the mayonnaise: Put the sun-dried tomatoes and their oil in a ...

That’s for Sunday, though. Tonight, I want to jump in the wayback machine, transport myself to the 1980s and the heyday of ...

Season salmon with salt and slide fillets into oil ... Add ¼ cup of cooled tomato mixture to mayonnaise and stir until well combined. Season with salt to taste. To serve, divide salmon, potatoes ...

sun-dried tomatoes, chickpeas, and olives, this pasta dish is oh-so-good! Air Fryer Greek Salmon – Top the salmon fillets with a refreshing Greek salad, and dinner is ready. Lemon Pepper Salmon ...

turns skin-on salmon fillets into a zesty and colorful meal, one full bold Mediterranean flavors like capers, lemon, tomatoes, and rosemary. The salmon, chickpeas, and mustard greens all roast ...

Make sure the fillets are placed at least 5cm/2in apart from each other. Scatter the cherry tomatoes around them. Cook for 15 minutes, or until the salmon is cooked through. Meanwhile, prepare the ...

Mix all ingredients except fish together in a zip-lock bag. Add Salmon fillets and massage marinade into meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl ...

When I'm undecided on what to team with fresh salmon fillets, steamed vegetables and ... Jamie pairs green veggies with tomatoes for this creation, but I turned to an assorted OddBox delivery ...

Tip into a roasting tin and stir in the tomatoes. Season with salt and pepper. Lay the wild salmon or trout fillets on top. Season them with salt and pepper and drizzle with 1 tbsp olive oil.