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BASIL BUTTER SALMON

with Fennel & Tomato Salad

Servings: 4

Hands On Time : 15 minutes

Cooking Time: 10-12 minutes

Equipment: frying pan

COOK’S NOTES:

A seriously light and fresh summer supper. This is a perfect example of using simple good-quality ingredients and letting them do all the work.

Ingredients

10–12 basil leaves

4 x 175g salmon fillets, skin on

20g chopped walnuts

300g ripe tomatoes (heritage or different colours are great here), halved or cut into wedges

1 fennel bulb, finely shaved

Core ingredients

30g butter, softened

Drizzle of olive oil

1 garlic clove, crushed

2 tsp cider or white wine vinegar

Extra-virgin olive oil, for drizzling

Sea salt and black pepper

Instructions

1. Mash the butter in a small bowl. Finely chop half the basil leaves and mix them into the butter with plenty of seasoning.

2. Heat a little drizzle of oil in a frying pan over a medium–high heat. Add the salmon, skin-side down, and fry for 5–6 minutes until golden and crisp. Turn over and cook for just a minute or 2 more, then add the basil butter and let it melt and foam around the salmon; spoon it over the top of the fillets. Add the walnuts and cook for a further minute or so.

3. Meanwhile, mix the tomatoes and fennel in a large bowl with the garlic, vinegar and remaining basil leaves. Season well and add a good glug of extra-virgin olive oil.

4. Serve the buttery salmon with the salad.

Nutritional

KCALS

509

FAT

37g

SAT FAT

9g

CARBS

5g

SUGARS

2g

FIBRE

3g

PROTEIN

38g

SALT

0.4g

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