• 3 tablespoons olive oil
  • 2 red onions, peeled and sliced
  • 1 pack basics tomatoes, each cut into 6
  • 3 garlic cloves, crushed
  • 400g basics Scottish salmon fillets
  • 2 rosemary sprigs
  • 50g basics grated mozzarella
  • 50g mature Cheddar, grated
  • basics garlic baguette, to serve
  • 1 bag basics young leaf salad, to serve
  • 1 tablespoon French dressing, to serve


  1. 1 Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. 2 Heat 1 tablespoon of the oil in a frying pan and sauté the onions, tomatoes and garlic for a few minutes until softened.
  3. 3 Put into an ovenproof dish, place the salmon fillets on top and season to taste.
  4. 4 Place the rosemary sprigs on top of the salmon then sprinkle over the cheese and drizzle with the remaining oil.
  5. 5 Put the dish on a baking tray and place on the middle shelf of the preheated oven to cook for 25 minutes.
  6. 6 Meanwhie, bake the garlic bread according to pack instructions, and serve the hot salmon bake with the bread and young leaf salad drizzled with a little French dressing.
  7. 7 Cook's tip: This bake is also delicious made with smoked haddock or cod.
  8. 8 *All information included in this recipe has been provided by Youngs.

Nutritional Details

Each serving provides
  • Energy 2315kj 553kcal 28%
  • Fat 42.0g 60%
  • Saturates 10.0g 50%
  • Sugars 7.0g 8%
  • Salt 2.0g 33%

% of the Reference Intakes

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