One pan roasted Australian salmon (salmon trout). Fish tastes better cooked on the bone. Agree? Lemon and rosemary flavored trouts are baked alongside cherry tomatoes, olives and red onions marinated in a delightful mixture of balsamic vinegar, garlic and olive oil. An ultimate flavor explosion for your taste buds. Serve it with couscous, and you’re set for a scrumptious weeknight dinner!
Calling all seafood lovers! Same Dish New Fish, an initiative from PIRSA (Primary Industries and Regions South Australia) is all about choosing sustainable seafood to help reduce pressure on popular fish stocks in South Australian waters. But eating sustainably doesn’t mean you have to compromise on flavor. Let me introduce you to an amazingly delicious way to make fish the star of your everyday meals - One pan roasted Australian salmon with cherry tomatoes and olives.
Prep Australian salmon (salmon trout):
Here’s the easiest and tastiest way to make whole salmon trout. To impart maximum flavor, make a few cuts (2-3 depending on the size of the fish) on the thickest part. I also like to place a few slices of fresh garlic in the cuts - another quick way to bring in more flavor. Season fish with salt and plenty of ground black pepper.
Now, the two key ingredients that make this trout absolutely delicious - lemon and rosemary. A few lemon slices and a small spring of rosemary in the cavity of the fish actually flavors it inside out. Trust me, the combo is magical. And rosemary pairs really well with salmon trout. Finally, a generous splash of olive oil to keep the fish super moist.
Cherry tomatoes and olives:
I really love the addition of vibrant fresh veggies in my everyday meal. And these cherry tomatoes and olives work beautifully in this recipe creating that perfect balance of flavors. So good! Again, to amp up the flavor, I highly recommend tossing them in a little minced garlic, balsamic vinegar and olive oil. Don’t forget to season.
Bake in one pan:
Both fish and veggies are arranged in a single layer on the baking tray. A brilliant way to save time in the kitchen. While fish is in the oven, make couscous. All you need to do is follow the instructions on the package. Soak couscous in boiling water for about 10 minutes and you’re done. Fluffy nutritious side to serve with your fish dish.
Flaky trout + warm burst cherry tomatoes and olives + couscous = the perfect rustic meal to nourish your body. And a brilliant recipe to cook sustainable fish for your next dinner.
More baked / grilled fish recipes:
One Pan Roasted Australian Salmon (Salmon Trout) | Video
Ingredients
Roast cherry tomatoes:
- 500 g cherry tomatoes
- 1 large onion thickly sliced
- ½ cup pitted kalamata olives
- 1 teaspoon minced garlic
- 1 tablespoon balsamic vinegar
- 2 teaspoons olive oil
- Salt and pepper to taste
Australian roast salmon:
- 2 approximately 1.25 kg whole Australian salmon (salmon trouts), cleaned
- 3 garlic cloves sliced
- 1 lemon sliced
- 2 sprigs of rosemary
- 3 tablespoons olive oil
- Salt and pepper to taste
Couscous:
- ½ cup couscous
- 2 ½ cups boiling water
- Salt to taste
Instructions
Bake tomatoes and salmon:
- Preheat oven to 200 C / 400 F. Line a large rimmed
baking tray with baking paper. - Place cherry tomatoes, onions and olives in the baking tray. Add garlic, balsamic vinegar and oil. Toss to coat the tomatoes, onions and olives in the vinegar mixture. Arrange them along the edges of the tray. Season with salt and pepper.
- Pat salmon dry with paper towel. Make 3-4 shallow cuts into the thickest part of both sides of fish. Season well with
salt and plenty of ground black pepper. Fill the cavity of fish with lemon slices and rosemary. Place prepared trouts evenly spaced in the center of the tray. - Transfer the baking tray to oven, and bake for 30-40 minutes or until the trouts are cooked through and tomatoes begin to
burst. Cooking times may vary depending on the size of the fish.
Make couscous:
- Place ½ cup couscous in a heatproof bowl. Add boiling water. Season with salt. Stir gently. Cover tightly with a lid and
allow to sit for 3-5 minutes. Using a fork fluff couscous and break up any clumps.
Video
Nutrition
**This recipe is sponsored by PIRSA**
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Alan says
Absolutely delicious!
Anonymous says