This dish is sunshine in a baking dish — a golden mash base topped with herby salmon and blistered cherry tomatoes that burst into sweet, tangy perfection. It’s the kind of meal that looks fancy but secretly takes minimal effort (my favourite kind).
🛒 Ingredients
For the Salmon Mixture:
500g fresh salmon fillets, cut into chunks
300g cherry tomatoes, halved
1 small bunch fresh parsley, chopped
10g chives, chopped
20g fresh basil, chopped
1 tsp black pepper
2 tsp salt
1 tbsp olive oil
A squirt of honey
1 tsp Tabasco sauce (adjust to your spice comfort!)
Juice of half a lemon
For the Herby Potato Mash:
500g potatoes, skin on
2 tbsp tartare sauce
2 tsp salt
2 tsp black pepper
A handful of chopped chives and basil
To Finish:
A handful of asparagus spears
🍴 Method
Get the potatoes going – Pop your potatoes (skin and all — that’s where the flavour lives!) into a pot of boiling salted water. Cook until they’re soft enough to mash easily.
Mash it up – Drain, mash, and mix in the tartare sauce, salt, pepper, chives, and basil. The tartare gives this mash a cheeky tang that works beautifully with the salmon later on.
Make your herby salmon topping – In a large bowl, combine the salmon chunks, cherry tomatoes, parsley, chives, basil, olive oil, honey, Tabasco, lemon juice, salt, and pepper.
Give everything a good toss — it should smell fresh, zesty, and just a bit fiery.
Assemble the base – Spread the mashed potatoes evenly across a Pyrex or oven-safe dish, smoothing out the top like frosting on a cake.
Bake for 20 minutes at 200°C until slightly golden.
Layer it up – Remove the dish from the oven, gently spoon the salmon and tomato mixture into the centre, and tuck in the asparagus spears around the edges.
Bake to perfection – Return to the oven and bake until the salmon is cooked through and the tomatoes are golden and juicy — around 15–20 minutes.
Serve & enjoy – Serve straight from the dish for that rustic, homey feel. The mash should be creamy underneath, the tomatoes sweet on top, and the salmon perfectly tender.
✨ Golden tip: If you want to make it extra special, drizzle a little lemony olive oil over the top right before serving. It adds the perfect finishing touch of freshness.
Golden Tanoor 