Chorizo and Salmon Tray Bake

This is a quick and easy vitamin-rich dish, oozing with delicious flavours, from succulent salmon to rich chorizo. A great dish for pescatarians too - simply swap out the chorizo and add a teaspoon of smoked paprika instead. Serve with a green salad and chunks of bread to mop up the juices.

Categories: Fish

Serves: 4 Preparation time: 5 minutes Cooking time: 25 minutes



  • 125g chorizo, sliced
  • 150g mixed cherry tomatoes
  • 400g tinned cannellini beans, drained and rinsed
  • 1 garlic clove, finely sliced
  • 2 tbsp Filippo Berio Mild & Light Olive Oil
  • 4 salmon fillets
  • 1 lemon, zest and juice


  1. Preheat the oven to 180°C. Mix the chorizo, mixed cherry tomatoes, cannellini beans, garlic and 1 tbsp Filippo Berio Mild & Light Olive Oil before tipping into a large roasting tin and cooking for 10 minutes.
  2. Arrange the salmon fillets over the chorizo, tomatoes and beans. Drizzle with the remaining Filippo Berio Mild & Light Olive Oil and bake for a further 12-15 minutes, until the salmon is cooked to your liking.
  3. Sprinkle over the lemon juice and zest and season to taste.

Cook with:

Mild & Light In Colour Olive Oil

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.

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