Salmon with Young Garlic & Tomato Sauce

SERVES : 4
COOKS IN : 20 MINUTES
DIFFICULTY : SUPER EASY

NUTRITION PER SERVING

Calories : 275
Fat : 15.7g
Saturates : 2.7g
Protein : 26.8g
Carbs : 7.2g
Sugars : 5.2g
Salt : 0.7g
Fibre : 2.2g

OF AN ADULT’S REFERENCE INTAKE

 

INGREDIENTS

1 bulb of fresh young garlic (if you can’t find young garlic, substitute with 2 chopped cloves of garlic and 1 sliced bulb of fennel)
1 punnet ripe cherry tomatoes
1 lemon
olive oil
4 salmon fillets , skin on, scaled and pin-boned, from sustainable sources
a few sprigs of fresh mint
a few sprigs of fresh dill

METHOD

1.Slice the bulb of garlic into thin wedges, then squash the tomatoes. Halve the lemon, then slice half finely.
2.Add a good drizzle of oil to a hot frying pan and fry the garlic until it softens and caramelises. Add the tomatoes and cook till they soften.
3.In another pan, heat oil on a medium-high heat. Season the salmon and cook, skin-side down, for 3 minutes. Turn, add the lemon slices to the pan, and cook for 2 minutes, or till the salmon is done to your liking.
4.Pick, finely chop and stir the mint and dill through the sauce, then tip over the salmon fillets and serve.