This Mediterranean Traybake leans on olive and tomato to do the heavy lifting. We smoke the Salmon for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the olive and tomato elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the chickpeas and the rest of the olive and tomato flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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