Flake Salt

Summer Salmon with Sun-Ripened Tomatoes

Salmon baked over roasted tomatoes, onion and garlic with olive oil and vinegar, topped with fresh spinach—served with rice, couscous or potatoes.

Main course

4 Servings

Ingredients

800 g tomatoes (preferably mixed varieties)

2 large red onions

2 garlic cloves

0.5 dl olive oil

2 tbsp white wine vinegar

2.5 tsp JOZO Flake Salt

2 pinches coarsely ground black pepper

600 g salmon fillet

1 pack fresh baby spinach (about 65 g)

Instructions

Preheat oven to 200°C (390°F).

Roughly chop the tomatoes (leave cherry tomatoes whole if using). Peel and chop the onions. Finely mince the garlic.

Place tomatoes, onion, and garlic in a baking dish. Add olive oil and vinegar, season with 1 tsp flake salt and a pinch of pepper.

Roast in the center of the oven for 10 minutes.

Cut salmon into 4 portions and season with remaining salt and pepper. Place salmon on top of the tomato mixture and bake for another 10–12 minutes, or until cooked through.

Top with baby spinach and serve with rice, couscous, or boiled potatoes. A dollop of plain yogurt makes a great sauce!

Salmon in the oven

Oven-roasted salmon nestled among roasted tomatoes, onions and garlic, finished with spinach—simple, fresh, complete meal in under 30 minutes.

Mill Salt

Starters

Beef tomato carpaccio with homemade pesto

Thinly sliced, ripe beef tomatoes layered under homemade pesto of basil, garlic, cashew and Parmesan—finished with a sprinkle of salt flakes and fresh basil.

Himalaya Salt

Main course

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Poached salmon nestled on haricots verts with avocado and soft-boiled egg, finished with a lemon, mustard and herb vinaigrette—a fresh, balanced Niçoise twist.