🌍 Mediterranean recipesDinner
Lemon Herb Salmon
By Groceree
Salmon baked on a bed of tomatoes, olives and capers with lemon and oregano, at a moderate heat so it stays translucent in the middle rather than turning chalky.
Last updated
- Servings
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
Ingredients
salmon fillets4
cherry tomatoes400 g
black olives100 g
capers2 tbsp
lemons2
garlic cloves3
dried oregano1 tsp
olive oil4 tbsp
flat-leaf parsley1 handful
dill2 tbsp
salt
black pepper
Instructions
- 01
Heat the oven to 180°C. Halve the , stone the , rinse the and slice the . Slice one and squeeze the juice of the other.
- 02
Toss the , , and with the and half the in a roasting dish and roast for 10 minutes.
- 03
Pat the dry and season it with and freshly ground . Sit the skin side down on the and lay the slices over.
- 04
Drizzle with the rest of the and the juice.
- 05
Bake for 10 to 12 minutes. The is ready when it flakes at the thickest part but is still slightly translucent in the centre.
- 06
Chop the and and scatter them over the fish, then spoon the pan juices over.
Notes
- Pull it while the middle is still just translucent. Salmon carries on cooking off the heat, and the difference between moist and chalky is about 90 seconds.
- Roast the tomatoes for 10 minutes before the fish goes in. Added at the same time as the fish, they stay raw and watery.
- Rinse the capers. Straight from the jar they make the whole dish taste of brine.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 42 g
- Carbs
- 6 g
- Fat
- 32 g
Estimated from the ingredients.
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