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Roast Salmon with Lemon and Herbs

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Serves: 4
6 tbsp extra virgin olive oil
1 onion, sliced
1 leek, sliced
juice of 1/2 lemon
2 tbsp chopped fresh parsley
2 tbsp chopped fresh dill
salt and pepper
500g / 1lb 2 oz salmon fillets
freshly cooked baby spinach
leaves, to serve lemon slices, to garnish

Heat 1 tablespoon of the oil in a frying pan over a medium heat. Add the onion and leek and cook, stirring occasionally, for 4 minutes, or until slightly softened.

Meanwhile, place the remaining oil in a small bowl with the lemon juice and herbs and season with salt and pepper. Stir together well. Rinse the fish under cold running water, then pat dry with kitchen paper. Arrange the fish in a shallow oven proof dish.

Remove the frying pan from the heat and spread the onion and leek over the fish. Pour the oil mixture over the top, making sure that everything is well coated. Roast in the centre of a preheated oven, 200ºC / 400ºF / Gas Mark 6, for 10 minutes, or until the fish is cooked through.

Arrange the cooked spinach on serving plates. Remove the fish and vegetables and serve next to the spinach, with the vegetables arranged on top of the fish. Garnish with lemon slices and serve immediately.

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