• 4 Young’s Scottish Salmon Fillets
  • 6 tbsp olive oil
  • 1 red onion, sliced
  • 300g cherry tomatoes, halved
  • 1 tbsp balsamic vinegar
  • 400g new potatoes, sliced lengthways into 3
  • 3 tbsp fresh basil, chopped
  • Sea salt
  • Ground black pepper
  • Parmesan shavings to serve
  • Cooking time

    35 mins
  • Serves



  1. Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
  2. Place the sliced potatoes on a baking tray, season with salt & pepper & drizzle with 2 tbsp olive oil, toss well & spread out evenly. Place on the top shelf of the oven for 25-30 minutes until golden brown.
  3. Heat 2 tbsp olive oil in a large frying pan over a medium heat & place the salmon fillets skin side down in the pan. Cook for 4 minutes, turn & cook for a further 1 minute. Remove the salmon from the frying pan & place on a baking tray skin side up. Bake in the oven for 5 minutes.
  4. In the same pan, heat 1 tbsp olive oil & sauté the red onions for 2 minutes. Add the cherry tomatoes & cook for a further 3 minutes, then add the balsamic vinegar & cook for a further 40 seconds.
  5. Place the potatoes in a bowl with the tomato and onion mixture, add the basil & season with salt & pepper. Toss together gently to combine. Divide the potato salad between four plates & place the salmon on top. Drizzle with the remaining olive oil and serve.
  6. Serve with Parmesan shavings

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