One pan salmon caprese bake
4 serves
10 m prep
20 m cook
Ingredients
2 x 250g punnets cherry tomatoes
175g punnet (8) mini capsicums
½ cup shredded fresh basil leaves, plus extra leaves to serve
2 cloves garlic, thinly sliced
2 tablespoons olive oil
420g can no added salt butter beans, drained, rinsed
4 x 115g (460g) skinless salmon portions
100g drained bocconcini, torn
1 tablespoon balsamic glaze
100g baby rocket, to serve
Method
Place tomatoes, capsicums, shredded basil, garlic and 1 tablespoon oil in a roasting pan. Season with pepper. Toss well and spread into an even layer.
Bake in a 220°C preheated oven for 10 minutes. Remove from oven. Change oven setting to grill and heat to medium-high. Gently stir beans into tomato mixture in pan.
Arrange salmon on top. Top with bocconcini. Drizzle over remaining oil.
Place pan under preheated grill. Grill for 10 minutes or until salmon is cooked and bocconcini is melted.
Drizzle over balsamic glaze and sprinkle with extra basil leaves. Serve with rocket.
Tips
Punnets of mini capsicums are available from greengrocers and major supermarkets. They have a sweet flavour with virtually no seeds. Replace with 1 coarsely chopped large red or yellow capsicum, if preferred.
Butter beans can be replaced with canned no added salt cannellini or borlotti beans.
Rocket can be replaced with the preferred salad mix or additional vegetables you have available.
Last updated20 February 2024