Jamie Oliver 5 Ingredients Salmon Chorizo

This Jamie Oliver 5 Ingredients Salmon Chorizo recipe is a quick and flavorful meal that’s perfect for any night. The crispy salmon pairs beautifully with the spicy chorizo and fresh, tangy tomatoes. With just a few simple ingredients, you can create a vibrant dish that’s sure to impress! (inspired by Jamie Oliver)

Ingredients Needed

• 2 x 150 g salmon fillets, skin on, scaled, pin-boned
• 300 g ripe mixed-color cherry tomatoes
• 4 sprigs fresh basil
• 8 black olives, stone-in
• 30 g higher-welfare chorizo

How To Make Jamie Oliver 5 Ingredients Salmon Chorizo

1. Cook the Salmon: Place the salmon fillets flesh-side down in a cold non-stick frying pan. Turn the heat to medium-high and let them sizzle for about 3 minutes. Flip them to the skin side and cook for another 5 minutes until the skin is crisp and the salmon is just cooked through.
2. Prepare the Tomatoes and Basil: Halve the cherry tomatoes and tear most of the basil leaves. Toss with 1 tablespoon of red wine vinegar, a pinch of sea salt, and black pepper to taste.
3. Prep the Olives: Squash the olives to remove the stones, then finely chop the flesh. Mix with 1 teaspoon of extra virgin olive oil and a splash of water to create a rustic dressing.
4. Add Chorizo and Tomatoes: Finely slice the chorizo and add it to the pan with the salmon during the last 2 minutes of cooking. Toss in the tomato mixture for the final 30 seconds to warm and mix flavors.
5. Assemble and Serve: Divide the tomato and chorizo mixture between plates, placing the crispy salmon on top. Spoon over the olive dressing and finish with the reserved basil leaves.

Why I Love This Recipe

This dish hits all the right notes—crispy, spicy, fresh, and savory. It looks beautiful on the plate and comes together in under 20 minutes, making it ideal for weeknights when you still want something special. Plus, it’s packed with Mediterranean vibes!

Recipe Tips

• Adjust seasoning in the tomato mix to taste with extra vinegar or herbs
• Use a high-quality non-stick pan to prevent sticking
• Add the chorizo late to avoid over-crisping
• Rinse chorizo or reduce olive quantity if the dish is too salty
• Finish with lemon juice if you want extra tang

How To Store This Jamie Oliver 5 Ingredients Salmon Chorizo

• In the Fridge: Let cool, then store in an airtight container for up to 2 days.
• In the Freezer: Freeze for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheating:
  • Oven: 350°F (175°C) for 10–12 minutes
  • Microwave: High for 2–3 minutes
  • Stovetop: Medium heat for 5–7 minutes
  • Air-fryer: 350°F (175°C) for 5–7 minutes

FREQUENTLY ASKED QUESTIONS

• What should I do if the salmon is too dry?
  Reduce cooking time slightly or finish with olive oil or lemon juice for moisture.
• Can I use dried chorizo instead of fresh?
  Yes—just slice it thinly and keep an eye on the cook time to avoid over-crisping.
• How do I make it less salty?
  Reduce or skip the olives, rinse chorizo, and avoid adding extra salt.
• How do I prevent salmon from sticking to the pan?
  Start in a cold non-stick pan and don’t move the salmon until a crust forms.

Nutrition Fact

• Calories: 363
• Fat: 22.8g
• Saturates: 4.8g
• Sugars: 4.9g
• Salt:1.2g
• Protein: 34.3g
• Carbs: 5.1g
• Fibre: 1.5g

Try More Jamie Oliver 5 Ingredients Recipes:

• Jamie Oliver 5 Ingredients Pork Chops
• Jamie Oliver 5 Ingredients Pesto Steak
• Jamie Oliver 5 Ingredients Pomegranate Salad
• Jamie Oliver 5 Ingredients Salmon Nicoise Salad