One Pan Roasted Australian Salmon (Salmon Trout) | Video
Lemon and rosemary flavored Australian salmon baked to perfection made in one pan alongside cherry tomatoes and olives
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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
Serving: 1g | Calories: 362kcal | Carbohydrates: 23g | Protein: 16g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 19g | Cholesterol: 36mg | Sodium: 449mg | Fiber: 4g | Sugar: 6g