BreadFishPaprikaPescatarianSalmon

Chorizo and Salmon Tray Bake

This is a quick and easy vitamin-rich dish, oozing with delicious flavours, from succulent salmon to rich chorizo. A great dish for pescatarians too - simply swap out the chorizo and add a teaspoon of smoked paprika instead. Serve with a green salad and chunks of bread to mop up the juices.

Prep Time: 5 mins
Cooking Time: 25 mins
4 people

Used in this recipe

Ingredients

125g chorizo, sliced
150g mixed cherry tomatoes
400g tinned cannellini beans, drained and rinsed
1 garlic clove, finely sliced
2 tbsp Filippo Berio Mild & Light Olive Oil
4 salmon fillets
1 lemon, zest and juice

Method

Preheat the oven to 180°C. Mix the chorizo, mixed cherry tomatoes, cannellini beans, garlic and 1 tbsp Filippo Berio Mild & Light Olive Oil before tipping into a large roasting tin and cooking for 10 minutes.
Arrange the salmon fillets over the chorizo, tomatoes and beans. Drizzle with the remaining Filippo Berio Mild & Light Olive Oil and bake for a further 12-15 minutes, until the salmon is cooked to your liking.
Sprinkle over the lemon juice and zest and season to taste.

Mild & Light In Colour Olive Oil

From £10.99

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.