Herby labneh salmon & tomatoes with grains

Packed with Med flavours, this enticing fish dish is ready to serve in just 20 minutes.

Ingreadient

• 200g pack Waitrose Duchy Organic Cherry Vine Tomatoes
• 180g pack The Levantine Table Herby Labneh Dip
• 265g pack Waitrose Duchy Organic 2 Scottish Salmon Fillets
• 300g pack chickpeas, spinach & quinoa

Step by step

1. Preheat the oven to 200ºC, gas mark 6. Pull the tomatoes from the vine and toss in a small roasting tin with the oil spooned from the top of the labneh dip.
2. Add the salmon to the tin, skin-side down. Spread 1-2 tbsp dip over each fillet, then season. Roast for 15 minutes, or until the fish is opaque and flakes easily with a fork and the tomatoes start to split.
3. Heat the grains according to pack instructions. To serve, swirl the remaining dip over serving plates, if liked, then top with the grains, tomatoes and salmon, with or without the skin.