Salmon with Capers, Tomatoes & Parmesan Topping

When I first came across this combination of fish and cheese I didn’t really like the sound of it, as a rule in Italy these ingredients should never be partnered however in recent years I have noticed a bit of a trend and have to say that some recipes are absolutely spot on, whereby others should, in my opinion, never see the light of day.

Ingredients:

(Serves Two)

2 Salmon Fillets
1 tsp Baby Capers
4 Cherry Tomatoes (on the vine), quartered
1 tbsp Parmesan, grated
1 tbsp Breadcrumbs
Black Pepper
Extra Virgin Olive Oil

Preheat oven to 180C.

Place the salmon fillets on a baking tray lined with greaseproof paper.

Top the fillets with equal parts of the cherry tomatoes, capers, breadcrumbs, Parmesan, pepper and a slight drizzle of olive oil. Bake for 20mins until salmon is cooked through and the topping is golden brown.

Serve with salad or my Crispy Baked Potatoes with Rosemary (minus the Parmesan).

Easy-Peasy!

Tried It? Liked It? Tweaked It? Let me know!

Patz x

Comments

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