- Roast Lemon Salmon With Cucumber Salsa.jpg (42.42 KiB) Viewed 444 times
Preparation Time: 20 minutes
Cooking time: 15 minutes
Serves: 4
If served as four portions, provides 577 cals, 55g fat (of which 8g saturates), 0g sugar and 0.2g salt per portion.
Ingredients
- 2 lemons, zested and juiced
- 2 garlic clove, finely chopped
- 1½ tbsp fresh herbs - eg. oregano, marjoram, thyme sprigs or parsley, finely chopped
- 2 tbsp white wine vinegar
- 85g (3oz) olive oil, plus more for drizzling
- Salt and freshly ground black pepper
- 750g (1lb 10oz) side of salmon or roughly 4 fillets, seasoned both sides with salt and pepper
- ½ large cucumber, deseeded and peeled into long strips
Method
1. Preheat the oven to 220°C/Fan 200°C/Gas Mark 7.
2. In a small bowl, combine the lemon zest and juice, garlic, herbs, white wine vinegar, olive oil, salt and pepper. Mix and set aside.
3. Place the seasoned salmon on a piece of parchment paper in a shallow roasting tin, skin side down.
4. Pour ¾ of the dressing over the salmon and bake in a hot oven for 10 minutes.
5. Check it's done and remove from the oven. Cover and leave to rest for 5 minutes.
6. Add the cucumber to a small bowl and just before serving, add the remaining dressing to the bowl, season and mix.
7. Serve immediately.
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