Olympic silver medallist Megan Jones admits that while baked salmon with vine cherry tomatoes is her favourite dish, she’s not the one who prepares it! Her husband James is the main chef in their household.
“I absolutely massacre salmon if I try to cook it!” Megan says. “James hates fish, however, he still makes it for me so beautifully, he’s amazing!”
According to James, this dish is perfect for summer evenings and it’s easy to prepare. And if – like James – you’re not a fan of fish, one or both of the salmon steaks can be substituted with chicken!
INGREDIENTS
- 2 salmon steaks
- 3 cloves of garlic (crushed)
- 2 tablespoons Hungarian paprika
- Olive oil spray
- Cherry tomatoes, on the vine
- 200gm broccoli
- 1 bunch of asparagus
- Balsamic glaze
- Salt and pepper
METHOD
Step 1
Line an oven tray with baking paper so the steaks don’t burn. Spray both sides of the steak with olive oil, and season with crushed garlic and Hungarian paprika. Cook on the grill for 8 minutes each side, or until they look cooked.
Step 2
Using a basting brush, lightly coat the vine cherry tomatoes with olive oil, balsamic vinegar, salt and pepper. Cook in the oven until the tomatoes have softened.
Step 3
Steam broccoli, asparagus, or vegetables of your choice to accompany the baked salmon. Drizzle balsamic glaze over the vegetables, plate up, and enjoy!
“James hates fish,
however, he still makes it
for me so beautifully.”
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