Healthy Monday Recipe

Healthy Recipes

Healthy Monday Recipe

Salmon with roast tomato Romesco sauce, tenderstem broccoli and pan grattato

You can’t go wrong with a succulent salmon fillet, rich tomato sauce and those all-important greens on the side.


  • MOWI Scottish salmon fillets x 2
  • Flaked almonds – 100g
  • Roasted red peppers from a jar, drained – 150g
  • Cherry tomatoes – 125g
  • Garlic clove – crushed or grated – x 1
  • Parsley – small handful – roughly chopped
  • Sherry vinegar – 1 tbsp
  • Smoked paprika – 1 tsp
  • Worcester sauce – a few drops
  • Chilli flakes (optional)
  • Olive oil – 3 tbsp
  • Breadcrumbs – 40g (optional)
  • Salt and pepper
  • Extra virgin olive oil to drizzle


  1. Place the almonds in a dry frying pan and toast over a medium heat, turning frequently for about 10 minutes. Take your time doing this as the almonds can quickly burn if the heat is too high. Remove from the heat and allow to cool.
  2. Heat the grill to its highest setting. Place the tomatoes on a heatproof oven tray lined with foil and place under the grill, turning occasionally, until they are blistered and charred. This should take about 10 minutes. Remove and transfer to a bowl to cool.
  3. In a food processor fitted with a blade, blend almonds until they are the texture of breadcrumbs. Scrape down the sides of the bowl and add the peppers, tomatoes, garlic, parsley, paprika, vinegar and blend until you have a coarse paste. Scrape down the sides of the bowl. With the blade running slowly add oil. Taste and adjust seasoning with salt or vinegar.
  4. In a small frying pan heat 1tsp oil over a medium high heat. Season the salmon and cook skin-side-down for 2-3 minutes until the skin is crisp. Turn over the salmon and cook for a further 5 minutes. Remove the pan from the heat but leave the salmon in the pan to continue cooking in the residual heat.
  5. Cook the broccoli for 4-5 minutes in boiling salted water. Remove with a slotted spoon. Discard water and return the broccoli to the pan to keep warm.
  6. Optional topping: To make the breadcrumbs, pour the oil into a small frying pan over a medium heat. Add the breadcrumbs and season with salt and pepper. Cook, turning with a wooden spoon until golden brown.
  7. Spoon half the sauce on to each plate. Top with the salmon and broccoli. Spoon over the breadcrumbs, drizzle with extra virgin olive oil and serve.

Related articles

Healthy Tuesday Recipe Read more

Healthy Recipes

Healthy Tuesday Recipe

Honey Roast salmon salad with baby potatoes & watercress
How to select good quality salmon Read more
Here at MOWI we’ve got a good eye for exactly…
Salmon Christmas Recipes Read more

Prep and Cooking

Salmon Christmas Recipes

If it's deliciously festive inspiration you’re after, we’ve got you…
Healthy Sunday Recipe Read more

Healthy Recipes

Healthy Sunday Recipe

Lentil salad with Thai-style dressing and Piri Piri salmon
How to Cook with Salmon: Tips, Ideas and Expert Advice Read more
Here at MOWI we’re big fans of perfectly cooked salmon.…
Healthy Saturday Recipe Read more

Healthy Recipes

Healthy Saturday Recipe

Root vegetable rösti, salmon and poached egg