Baked tomato and leek salmon with caper sauce

Baked tomato and leek salmon with caper sauce

(4) Rate it

  • 0:25 Prep
  • 0:40 Cook
  • 8 Servings
  • Capable cooks

Baked Atlantic salmon with zesty caper sauce is an ideal addition to a special lunch menu.

Featured in
Easter, Easy entertaining


  • 400g tomato medley mix
  • 1 small leek, trimmed, sliced, washed
  • 2 teaspoons fennel seeds
  • 2 tablespoons olive oil
  • 1.5kg whole side of Tassal salmon (1 large fillet)
  • 1 small lemon, thinly sliced
  • 1/4 cup dry white wine
  • 50g butter
  • 2 tablespoons drained capers, rinsed
  • 2 teaspoons finely grated lemon rind
  • 2 tablespoons roughly chopped fresh flat-leaf parsley leaves


  • You'll need two 70cm pieces of foil.


  • Step 1
    Preheat oven to 180°C/160°C fan-forced. Quarter large tomatoes and halve medium and small ones. Place in a bowl. Add leek, fennel seeds and 1 tablespoon oil. Season. Place foil sheets, slightly overlapping, on a large baking tray. Top with a sheet of baking paper. Place salmon on baking paper. Top salmon with tomato mixture. Arrange lemon on top. Drizzle with wine. Bring 2 long sides of foil up to centre. Fold to seal. Roll up ends to enclose salmon.
  • Step 2
    Bake for 30 to 40 minutes for medium or until cooked to your liking.
  • Step 3
    Place butter and remaining oil in a small frying pan over medium heat. Cook for 2 to 3 minutes or until butter is foaming. Add capers and rind. Cook for 5 minutes or until capers are crisp. Season with salt and pepper.
  • Step 4
    Carefully transfer salmon to a platter. Sprinkle with parsley and drizzle with caper sauce. Serve.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar


  • 1948 kj


  • 30g

    Fat Total

  • 9g

    Saturated Fat

  • 1g


  • 46g


  • 136mg


  • 150.74mg


  • 2g

    Carbs (sugar)

  • 2g

    Carbs (total)

All nutrition values are per serve


You can substitute 2 x 250g punnets of cherry tomatoes for the tomato medley mix.

  • Author: Claire Brookman
  • Image credit: Al Richardson
  • Publication: Super Food Ideas



Please enter your comment!
Please enter your name here