Name: Bruschetta salmon
Total time: 1500 s
Yield: 2
Ingredients: 2 pack skinless and boneless salmon fillet; 1 pack Tenderstem broccoli and fine beans; 1 pack Jersey royal potato; 2 knob garlic and herb butter; 1 tablespoon Italian herb seasoning; 1 tablespoon olive oil; 2 beef tomato; 1 handful basil; 2 clove garlic; 1 tablespoon olive oil

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6.

Step 2

Rub the salmon (2 packs) with olive oil (15 mL) and season with salt, pepper and the Italian herb seasoning (4 g) .

Step 3

Wrap the salmon fillets in tin foil parcels, place on a baking tray and pop them in the hot oven.

Step 4

While the salmon is roasting, prepare the bruschetta topping. Dice the tomatoes (2) , basil (1 handful) and garlic (2 cloves) and mix together with the olive oil (15 mL) , salt and pepper. Set aside.

Step 5

Once your salmon is cooked, remove from the oven and plate. Pile on the bruschetta topping and serve with the garlic butter jersey royals and greens.

Step 6

Wash potatoes (1 pack) in cold water to remove any dirt. Have a quick look to see if the potatoes are a similar size and cut bigger ones in half.

Step 7

Get a large saucepan of water boiling and add a generous pinch of salt. Add the potatoes and simmer for around 15 minutes until they’re just tender.

Step 8

For the last four minutes of cooking, add your Tenderstem broccoli and fine beans (1 pack) to the saucepan.

Step 9

Drain well, add them to a bowl and top with M&S Collection garlic and herb butter (2 knobs) .

Bruschetta salmon

RECIPE

Ingredients

For the bruschetta topping

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