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Celebration Salmon
This is such a fabulous and festive centerpiece for a special occasion menu. Plus it comes together in 20 minutes! To take the stress out of Christmas dinner prepare this dish in advance. The Green Summer Sauce can be made up to a week ahead and kept in a jar in the fridge. The salmon and vegetables can be arranged on the tray then covered and chilled for up to 12 hours.
Prep Time
5 mins
Cook Time
15 mins
plus resting
Ingredients
1 whole side of salmon, skin on, pin bones removed
salt and freshly ground black pepper, to taste
2 lemons
1 punnet cherry tomatoes
2 bunches asparagus, tough ends snapped off and trimmed
2 tbsp extra-virgin olive oil
fresh watercress sprigs, or baby rocket leaves, to serve
Method
Place fish in a large, shallow oven dish lined with baking paper for easy clean-up. Finely grate the zest of 1 lemon over the top. Finely slice the other lemon and arrange slices down the centre of the fish. Arrange tomatoes and asparagus around the fish.
When ready to cook, preheat oven to 240°C fanbake. Season fish and vegetables with salt and pepper and drizzle with olive oil. Roast until just cooked through (about 12 minutes, depending on size). The flesh should give and not bounce back when gently pressed, or a skewer inserted into the thickest part should meet no resistance.
Remove cooked fish from the oven and allow to rest for 5 minutes before sliding onto a serving platter with the tomatoes and asparagus. Squeeze the juice of the zested lemon over the fish and garnish the platter with watercress. Drizzle with a little Green Summer Sauce and serve the rest in a jug on the side.
