That's a winning combination, and this 1-pan baked salmon with burst tomatoes is yet another option to add to the 30-minute meal list. With just 10 minutes of hands-on time, this recipe leaves you ...

Return the tomatoes to the skillet and season with salt. 3. Meanwhile, light a grill. Spread out a double layer of heavy-duty aluminum foil that's 12 inches longer than the salmon fillet.

3/4 pound salmon fillet Salt and freshly ground black pepper Preheat broiler. Heat 1 teaspoon olive oil in a skillet. Add the tomatoes and basil. Gently saute until the tomatoes start to melt into ...

Roughly chop the tomatoes and coriander leaves, discarding the stalks. Slice the salmon into finger-sized strips, drizzle ...

Discard any skin. Add ¼ cup of cooled tomato mixture to mayonnaise and stir until well combined. Season with salt to taste. To serve, divide salmon, potatoes and sauce between four plates.

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 ...

Sprinkle with sea salt. Finish the curry by gently placing the salmon in the tomato mixture and stir gently to coat in the sauce. Bring to the boil, cover with a lid and reduce the heat to a simmer.

A fulfilling, healthy salad that would fill your palate for the rest of the day. The major flavours in this salad are the salmon, creamy avocado and zesty lemon dressing. It’s got enough energy to ...

Place the salmon, onions, ginger and dill in the food processor and work to a paste. With the machine running, pour the egg white through the feeder tube and blend for 30 seconds. Add the cream in ...