The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hazelnut-crusted Sockeye Salmon with Fennel Puttanesca
Wild-caught sockeye salmon like you've never had before. Coated with a hazelnut, caper and thyme crust then baked till tender and juicy. Served over a bed of tangy veg - prepped puttanesca style. Punchy and full of oomph.
Prep in 10
High protein
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 onion
- 10g hazelnuts (Nuts)
- 2 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 75g seasonal tomatoes
- 10g capers (Water, Salt, Vinegar)
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 1 fennel
- 15g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 small sweet potato
- 2 wild-caught sockeye salmon fillets (Fish)
Nutritional Information
Calories: 515
Protein: 34g
Carbs: 45g
Fat: 23g
Ingredients
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 400g chopped tomatoes (use half) (Tomatoes, Tomato Juice, Citric Acid (E330))
- 10g capers (use half) (Water, Salt, Vinegar)
- 1 fennel (use half)
- 1 onion (use half)
- 15g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 x 1 wild-caught sockeye salmon fillet (Fish)
- 1 small sweet potato (use half)
- 10g hazelnuts (use half) (Nuts)
- 2 tbsp tomato ketchup (use half) (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 75g seasonal tomatoes (use half)
Nutritional Information
Calories: 493
Protein: 34g
Carbs: 45g
Fat: 21g
Hazelnut-crusted Sockeye Salmon with Fennel Puttanesca
Wild-caught sockeye salmon like you've never had before. Coated with a hazelnut, caper and thyme crust then baked till tender and juicy. Served over a bed of tangy veg - prepped puttanesca style. Punchy and full of oomph.
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Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the onion into 6 wedges. Cut the sweet potato into 1cm thick wedges. Trim and cut the fennel into 1cm thick slices.
- Transfer everything to a large baking dish with the whole tomatoes and half the garlic, rosemary and thyme paste. Add 1 tbsp oil, a good pinch of sea salt and black pepper and toss to combine. Bake for 20 mins, turning occasionally, until soft and golden.
- Make the crust; roughly chop the hazelnuts and capers. Place both in a small bowl and mix with 1 tsp oil and the remaining garlic, rosemary and thyme paste.
- After 5 mins of baking, add the salmon to the dish and spoon over the crumb. Bake for a final 10-12 mins, until the fish is cooked and the crust is golden.
- Roughly slice the olives. After 20 mins of baking, add the chopped tomatoes, olives and ketchup to the baking dish. Season with sea salt and black pepper and mix. Bake for another 5 mins.
- Serve the traybake straight to the table.
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