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 & 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.
High protein
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 sweet potato
- 1 fennel
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 200g seasonal mixed tomatoes
- 4 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 1 handful of fresh thyme
- 800g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 4 wild-caught sockeye salmon fillets (Fish)
- 20g capers (Water, Salt, Vinegar)
- 20g hazelnuts (Nuts)
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 onion
Nutritional Information
Calories: 454
Protein: 33g
Carbs: 37g
Fat: 20g
Hazelnut-crusted Sockeye Salmon & 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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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the onions into 6 wedges each. Trim and cut the fennel into 1cm thick slices. Halve the tomatoes. Transfer everything to a large baking dish and toss with the garlic, rosemary and thyme paste, 1/2 tbsp oil, a pinch of sea salt and black pepper. Roast for 20 mins, turning occasionally, until soft and golden.
- Cut the sweet potato into 2cm thick wedges. Place onto a lined baking tray, and toss with 1/2 tbsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden.
- Make the crust; roughly chop the hazelnuts and capers. Strip the thyme from the stalks and roughly chop. Place all in a small bowl and mix with 1 tbsp oil.
- After 5 mins of baking the dish with the fannel, add the salmon into the roasted veg and spread over the crumb. Bake for a final 10-12 mins until the fish is golden and cooked through.
- Once the veg is cooked, add the sweet potato to the baking dish with the rest of the veg. Add the chopped tomatoes, olives and ketchup. Season with sea salt and black pepper and mix well. Bake for another 10 mins.
- Serve the traybake straight to the table.
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