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Chilli and Lemon Roasted Salmon with Roasted Plum Tomatoes and Chilli and Fennel Salad

Crispy salmon fillets served with slow-roasted plum tomatoes, a flageolet bean salad, and dressed fennel with truffle oil.

Gluten-FreeHealthySeafoodSalmonHigh-Protein
Estimated Nutrition
Calories
546.1
kcal / serving
2184.4 kcal total
Carbs
17.9g
per serving
71.4 g total
Fat
33.2g
per serving
132.8 g total
Protein
44.6g
per serving
178.2 g total
Cook Time
105
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
30
ml
Soy Sauce
Fruits
1
piece
Lemon
juice only
60
ml
Lemon Juice
4 tbsp total across salad and dressing
LegumesPulses
400
g
Flageolet Beans
canned, drained and rinsed
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
3
sprig
Thyme
leaves picked and chopped
0.5
tsp
Chilli Flakes
1
handful
Flat leaf Parsley
fresh
OilsFats
22.5
ml
Extra Virgin Olive Oil
for tomatoes
15
ml
Olive Oil
for frying
22.5
ml
Extra Virgin Olive Oil
for dressing
15
ml
Truffle Oil
Seafood
700
g
Salmon
four skin-on fillets
Vegetables
8
piece
Plum Tomatoes
halved lengthways
2
head
Fennel
thinly sliced
1
piece
Red Onion
thinly sliced
2
piece
Red Chillies
thinly sliced

Method

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