How to make... Atlantic salmon fillets with roasted potato, tomato and basil salad

Serve this healthy dish topped with Parmesan shavings

Enjoy this fish dish with a chilled glass of Pinot Gris

4 Young’s Salmon Fillets
6 tbsp olive oil
1 red onion, sliced
​300g cherry tomatoes, halved
1 tbsp balsamic vinegar
​400g new potatoes, sliced lengthways into three
3 tbsp fresh basil, chopped
Sea salt
Ground black pepper
Parmesan shavings to serve

Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Place the sliced potatoes on a baking tray, season with salt and pepper, and drizzle with 2 tbsp olive oil, toss well and spread out evenly. Place on the top shelf of the oven for 25-30 minutes until golden brown.

Heat 2 tbsp olive oil in a large frying pan over a medium heat and place the salmon fillets skin side down in the pan. Cook for four minutes, turn and cook for a further minute. Remove the salmon from the frying pan and place on a baking tray skin side up. Bake in the oven for five minutes. In the same pan, heat 1 tbsp olive oil and sauté the red onions for two minutes. Add the cherry tomatoes and cook for a further three minutes, then add the balsamic vinegar and cook for a further 40 seconds.

Place the potatoes in a bowl with the tomato and onion mixture, add the basil, and season with salt and pepper. Toss together gently to combine. Divide the potato salad between four plates and place the salmon on top. Drizzle with the remaining olive oil and serve.

Serve with Parmesan shavings.

Enjoy with a chilled glass of Pinot Gris.

Recipe courtesy of Young’s. For more recipes head to their website