Salmon with Young Garlic & Tomato Sauce Recipe



  • 1 bulb of fresh young garlic (if you can’t find young garlic, substitute with 2 chopped cloves of garlic and 1 sliced bulb of fennel)
  • 1 punnet ripe cherry tomatoes
  • 1 lemon
  • olive oil
  • 4 salmon fillets , skin on, scaled and pin-boned, from sustainable sources
  • a few sprigs of fresh mint
  • a few sprigs of fresh dill


  1. Slice the bulb of garlic into thin wedges, then squash the tomatoes.
  2. Halve the lemon, then slice half finely.
  3. Add a good drizzle of oil to a hot frying pan and fry the garlic until it softens and caramelises.
  4. Add the tomatoes and cook till they soften.
  5. In another pan, heat oil on a medium-high heat.
  6. Season the salmon and cook, skin-side down, for 3 minutes.
  7. Turn, add the lemon slices to the pan, and cook for 2 minutes, or till the salmon is done to your liking.
  8. Pick, finely chop and stir the mint and dill through the sauce, then tip over the salmon fillets and serve.