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Roasted salmon

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  • 1 x 2kg/4lb 8oz salmon , filleted to give two sides, skin on
  • 1 lemon , sliced
  • good handful mixed herbs such as parsley , dill, chervil or tarragon
  • 2 bay leaves
  • 1-2 shallots , thinly sliced
  • splash white wine


  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Sit one of the salmon fillets, skin-side down, on a large sheet of foil or baking parchment. Scatter with the lemon slices, herbs, shallots and seasoning, then sit the second fillet on top – skin-side up. Tie in 2-3 places with string to secure, splash with wine and fold up the foil or paper to seal. Can be chilled for up to 3 hrs.

  • STEP 2

    Place on a baking sheet and bake for 50 mins-1 hr until the salmon is cooked through – check by poking a knife into the fillets and making sure the flesh flakes easily. Serve in foil or paper on a serving plate, or carefully lift out using a couple of fish slices. Slice into portions and serve with the Lemon & chive mayonnaise and New potatoes ‘Lyonnaise’ (see ‘Goes well with’ recipes) and half-steamed broccoli (see below).


on what your
supermarket or
fishmonger has
available, you
probably won’t
get a perfect
2kg salmon, but
if in any doubt go
larger. Any leftovers
are delicious cold,
or use them to
make fish cakes
or a fish pie.


In a wide, heavy-based pan, heat about
2cm depth of water with some salt.
When boiling, add 375g purple sprouting
broccoli and cook for 2 mins or until just al
dente. Drain, season and serve immediately.

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