Salmon with Tomato & Olive Sauce by Meyer


Tip: Keep the skin on the fish as this helps the fish to hold together in the pan. Children love this dish just as much as adults. Incidentally, without the salmon this is a quick an easy tomato sauce for pasta.


Serves: 4



- 1 small red onion, peeled and finely chopped
- 1 tbsp olive oil
- 4 salmon fillets – skin still attached
- 400 g chopped tomatoes
- 2 handfuls black olives
- 2 tsp light soft brown sugar
- Handful fresh basil leaves



1) Gently cook the onion in the oil in the pan until soft. Turn the heat up, add the fish and fry skin side down for a couple of minutes.


2) Add the tinned tomatoes, olives, sugar and basil, lower the heat and cook gently for 15 minutes until the fish is cooked. Scatter over more basil and serve.


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