Oven Baked Salmon with Lemon, Mint and Dill
This oven baked salmon is quick, easy and full of flavour. Delicious as is with some new potatoes and green vegetables or a fresh crisp salad or try adding some parsley and lemon butter or a herby yoghurt dressing. Either way, the key is good salmon.
Ingredients
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4 x salmon fillets, skin on
- 1 teaspoon olive oil
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1 lemon, zested and then sliced
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16 - 20 leaves of mint (you could also use parsley)
- 16 - 20 fronds of fresh dill (you could also use parsley)
- 20g unsalted butter
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Instructions
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Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Heat 1 teaspoon olive oil in an ovenproof frying pan until very hot. Add the fillets to the pan, flesh side down and skin side up, and give a little shake to ensure the oil spreads out evenly over the pan. Cook on high for 1 minute unitl lighty browned.
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Take off the heat and quickly turn the filets over to be skin side down
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Season with the salt and pepper and grate over the lemon rind. Slice the lemon and lay over the filets.
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Scatter over the mint leaves (rip in half if large) and then dot the butter over the top of each fillet.
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Cook in the preheated oven for 10 - 15 minutes or until cooked to your liking.
Recipe Notes
Equipment:
- oven-proof frying pan
- measuring spoons
- grater
- chopping board and knife
Serving options:
- new potatoes
- crisp green salad
- green vegetables - steamed, boiled or roast
- hollandaise sauce
- mint and dill yoghurt with lemon
- dill and lemon butter
No ovenproof frying pan:
- brown the top of the fillets in a frying pan as described
- transfer to a lightly greased baking dish to cook in the oven
Baking in the oven and not frying first:
- lay the fillets in a lightly buttered oven-proof dish
- add the salt and pepper, lemon rind, slices and herbs and then cook in a preheated oven