Roasted salmon with parsley & lemon dressing

    20 minutes

    Salmon is one of the best sources of omega-fatty acids. It also provides valuable minerals, while fresh salmon in particular supplies copious amounts of niacin.

    1 person made this

    Serves: 4 

    • 750g salmon fillet, in one piece, skin on
    • 1 tablespoon olive oil
    • 1/3 cup chicken stock
    • 1 teaspoon grated lemon zest
    • 1/4 cup lemon juice
    • 3 teaspoons Dijon mustard
    • 1/2 teaspoon dried tarragon
    • Freshly ground black pepper
    • 1 red capsicum, cut into 5mm dice
    • 1/4 cup chopped fresh parsley

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat the oven to 200°C. Spray a baking tray with cooking spray. Place the salmon, skin-side-down, on the tray. Rub 1 teaspoon of the oil onto the salmon. Bake for 12 minutes or until the salmon is rare to medium.
    2. Meanwhile, whisk together the stock, lemon zest, lemon juice, the remaining oil, the mustard, tarragon and a good grinding of black pepper in a medium bowl. Add the capsicum and parsley.
    3. Lift the salmon off the baking tray with a large spatula, leaving the skin behind. Divide the fish into 4 portions and serve with the dressing spooned on top.

    Did you know?

    Many studies have shown that the omega-3 fatty acids (polyunsaturated fats) found in fish such as salmon significantly reduce triglyceride levels. Triglycerides – blood fats – seem to be a contributing factor to heart disease, although the exact relationship is unclear.

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