In my household, salmon is usually prepared steamed or pan-fried with lemon and butter, so last night I decided to give the baked version a try. I was actually going to use this Jamie Oliver recipe, but searched up others and took inspiration from those. I almost never follow any recipe exactly – it’s what my grandmother does, and I think you take some of the fun away when you’re focused on getting accurate measurements (baking is another story, though).
First of all, I preheated the oven to 200 degrees Celsius and prepared my potatoes and carrots for baking. For the halved chat potatoes, I stabbed the skins with a fork then rolled them around in olive oil, lemon zest and flaky sea salt. The carrots were just covered in oil. This tray went in the oven for 40 minutes. The vegetables could have gone for another 5-10 minutes of baking for an extra soft centre. Tasted fantastic with the seasoning!
For the salmon, I coated both sides with some sea salt and olive oil, then poured some lemon zest and juice over the top. Added some fresh rosemary. Then this went into the oven for almost 25 minutes – I forgot to check the time when I was making the sauce to go with it, but the fish still flaked nicely and wasn’t tough at all. I’ll probably go for 15-20 minutes next time.
The object of my distraction was this creamy dill sauce made of 2/3 tub of Greek yoghurt, garlic, 2 tsp mayonnaise, chopped dill and a splash of milk.
You can’t beat some beautiful fish and dinner ready in an hour.