Photo: Caroline Attwood
Roast pepper & salmon platter
10 ingredients
15 min + 25 min
Serves 4
openrecipes
The perfect alfresco salad. Warm new potatoes, roasted peppers and salmon, mixed with the punchy flavours of capers and anchovies
Estimated Nutrition (whole recipe, rough)
691
Calories
29g
Protein
46g
Fat
43g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Pine Nut | 1 oz (28g) | 191 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 large red peppers , halved and seeded
- 3 tbsp extra-virgin olive oil , plus extra for the peppers
- 4 salmon fillets , skin on
- 3 tbsp pine nuts
- 500g pack small new potatoes
- 1 tbsp balsamic vinegar
- 85g marinated anchovies
- 2 tbsp capers , rinsed
- 20g pack basil , torn or shredded
- 2 handfuls rocket
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes