Serves 6

  • 6 x 175g skinless salmon fillets (cut in half if desired)
  • Rapeseed oil
  • 2 ripe avocado, cut into slices

For the sun-dried tomato pesto

  • 175g semi sun-dried tomatoes, roughly chopped
  • 8 large fresh basil leaves
  • 2 garlic cloves, peeled
  • 200ml olive or rapeseed oil
  • 1 tbsp Tomato Purée
  • ¼ Teaspoon Smoked Paprika
  • sea salt and freshly ground black pepper
  • lightly dressed mixed salad leaves, to garnish

For the marinated tomatoes

  • 16 Cherry Vine Tomatoes, cut in half
  • Zest of ½ lemon
  • 2 tbsp Extra Virgin olive Oil
  • 1 tbsp balsamic vinegar
  • Pinch sea salt
  • 1 tbsp fresh basil, chopped


For the salmon

  1. Heat a non-stick griddle pan over a medium heat. Drizzle the salmon darnes with a little oil and place on the griddle pan.
  2. Cook for 3-4 minutes and turn over and cook for a further 3-4 minutes until the salmon is full cooked through.

For the sun-dried tomato pesto

  1. Place the semi sun-dried tomatoes, basil, garlic, oil, tomato purée and smoked paprika in a food processor or blender and pulse to finely chop. Blend until the pesto has emulsified adding more oil if necessary.
  2. Transfer to a container and season to taste. This can be made up to 3–4 days in advance and kept covered with clingfilm in the fridge

For the marinated tomatoes

  1. Place the cherry tomatoes in a bowl. Drizzle over the olive oil, balsamic vinegar and add in the lemon zest, salt & basil. Set aside & allow the flavours to infuse.
  2. To serve, place the slices avocado on the place, followed by the marinated tomatoes. Gently place the griddled salmon pieces on top and drizzle over the sun dried tomato pesto. Finish with salad leaves.