Rich tomato, rocket and feta make this a quick and tasty Friday night dinner. This easy-to-make recipe is a leftovers idea from our maple-glazed roast salmon dish. If you'd like to make it from scratch, you'll need 200g (7oz) of salmon.

Preheat the oven to Gas Mark 6, 200°C, fan 180°C and line a baking tray with non-stick baking paper. Roll the pastry into a large square of about 22 x 22cm (8.5 x 8.5in). Score a 2cm (1in) border around the edge and prick inside the border with a fork.

Spread the passata over the base and top with the sliced courgette. Flake over the salmon and crumble over the feta. Place in the oven for 25 minutes until the edges of the pastry are puffed up and golden. Top with the rocket, basil and a little chilli oil. Season with black pepper and serve immediately.

See more Salmon recipes

Please note that 200g (7oz) of salmon is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.



Ingredients
250g (8oz) puff pastry
4tbsp passata
1 courgette, sliced
200g (7oz) cooked leftover salmon, flaked
50g (2oz) feta
50g (2oz) rocket
10 basil leaves
chilli oil (can replace with normal oil)
black pepper



Notes
Update ~Here~