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Roast pepper & salmon platter

The perfect alfresco salad. Warm new potatoes, roasted peppers and salmon, mixed with the punchy flavours of capers and anchovies

  • Prep: 15 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 575
  • Carbohydrates 35
  • Saturated Fat 5
  • Sugar 15
  • Protein 37
  • Fat 33
  • Fibre 5
  • Salt 2.7

Nutrition per serving

  • Calories 575
  • Carbohydrates 35
  • Saturated Fat 5
  • Sugar 15
  • Protein 37
  • Fat 33
  • Fibre 5
  • Salt 2.7

Ingredients

  • 5 large red peppers, halved and seeded
  • 3 tbsp extra-virgin olive oil, plus extra for the peppers
  • 4 salmon fillets, skin on
  • 3 tbsp pine nuts
  • 500g pack small new potatoes
  • 1 tbsp balsamic vinegar
  • 85g marinated anchovies
  • 2 tbsp capers, rinsed
  • 20g pack basil, torn or shredded
  • 2 handfuls rocket

Tip

Sara says...
Capers add a real kick to this salad – the secret to using them is to rinse them to get rid of the vinegary flavour, then drain them on kitchen paper before adding to the salad.

Method

  1. 1 Heat oven to 220C/200C fan/gas 7. Rub the peppers with a little oil, then place, skin side up, in a large roasting tin. Roast for 15 mins, then add the salmon to the tin, skin side down. Scatter over the pine nuts and return to the oven for 10 mins more.

  2. Meanwhile, boil the potatoes in their skins for 8-10 mins until tender, then thickly slice or halve. Mix the oil and vinegar in a large bowl and add the anchovies and capers. When the peppers are cool enough to handle, strip off the skins and very thickly slice the flesh. Toss into the oil mixture with the basil and potatoes, adding any juice from the peppers, then pile onto a large platter with the rocket. Flake the salmon on top in chunky pieces and scatter with the pine nuts. Serve with crusty bread to mop up the juices.

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