Ingredients

  • 1 whole salmon fillet, about 800g, skin-on and well trimmed (organic farmed salmon is best)
  • 9 marinated sundried tomatoes, halved
  • 18 black olives, preferably Niçoise, pitted
  • 18 basil leaves
  • 3 tbsp olive oil

Ready In 20 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Heat oven to 200C/fan 180C/gas
  • EQUIPMENT:

Step 2

  • Lay the salmon on a board and, using an apple corer, make 18 holes in rows of hree in the salmon fillet, just going down to the skin, but not cutting all the way through.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Take a piece of sun-dried tomato and an olive and, using a basil leaf as a wrapper, roll up into a tight little parcel. Each parcel should be just big enough to plug into one of the holes.
  • INGREDIENTS:

Step 4

  • As you roll each parcel, stuff them into the holes until they are all filled.
  • INGREDIENTS:

Step 5

  • Place the salmon fillet on a piece of greased foil on a baking tray, then season with salt and pepper and drizzle with the olive oil. Roast in the oven for 20 mins until just cooked.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 20 minutes

Step 6

  • Remove from the oven and leave to cool until just warm, then carefully lift the salmon onto a serving dish and serve, or leave to cool completely (see Gordons tips, below).
  • INGREDIENTS:
  • EQUIPMENT: