Although I often think of salmon as a summer dish, this beautiful baked salmon fillet is great all year round. It’s the perfect dish to serve when entertaining guests, as it makes a pretty spectacular centre piece!
Baked in the oven with a delicious medley of Mediterranean ingredients, it’s packed full of colour and flavour.
I first spotted the recipe for this whilst browsing Pinterest (where I find all my recipe inspo now). As soon as I showed it to Stew he was sold, and I have to say he whipped this up all by himself. I can’t take any credit!
Ingredients (serves 6):
- 1 large salmon fillet
- Sea salt
- 1 tsp paprika
- 1 tsp ground ginger
- Fresh dill chopped
- Olive oil
- 50g pitted black and green olives, chopped
- 50g sun-dried tomatoes, drained
- 50g artichoke hearts
- 50g capers, drained
- Basil pesto
- Lemon, halved
- Preheat your oven to 200 degrees and lay a long sheet of parchment paper on a large baking tray.
- Place the salmon fillet on top of the parchment paper and sprinkle with sea salt, paprika, ground ginger, and fresh dill. Add a drop of olive oil and rub the seasoning into the salmon.
- Sprinkle the remaining ingredients of olives, sun-dried tomatoes, artichokes and capers roughly over the salmon, and drizzle with the basil pesto and half of a lemon.
- Fold the edges of the parchment paper over the salmon and tie with string.
- Bake in the centre of your oven for 20 minutes, or until the salmon is cooked through.
- Serve with your choice of sides and the remain half of the lemon squeezed over. We chose to serve ours with a medley of couscous, bulgar wheat, kale and asparagus.