Low-carb recipe for 6 generously people, takes only 20 mins; recipe has salmon, lemon, parsley, bay leaf, shallot and white wine.
Roasted salmon
Course: Low-carb
Servings
6 generously
servings
Prep time
20 mins
Ingredients
- Parsley: good handful mixed herbs such as parsley, dill, chervil or tarragon
- Lemon: 1 lemon, sliced
- Bay Leaf: 2 bay leaves
- Shallot: 1-2 shallots, thinly sliced
- Salmon: 1 x 2kg/4lb 8oz salmon, filleted to give two sides, skin on
- White Wine: splash white wine
Directions
- Heat oven to 200C/180C fan/gas 6. Sit one of the salmon fillets, skin-side down, on a large sheet of foil or baking parchment. Scatter with the lemon slices, herbs, shallots and seasoning, then sit the second fillet on top - skin-side up. Tie in 2-3 places with string to secure, splash with wine and fold up the foil or paper to seal. Can be chilled for up to 3 hrs.
- Place on a baking sheet and bake for 50 mins-1 hr until the salmon is cooked through - check by poking a knife into the fillets and making sure the flesh flakes easily. Serve in foil or paper on a serving plate, or carefully lift out using a couple of fish slices. Slice into portions and serve with the Lemon & chive mayonnaise and New potatoes 'Lyonnaise' (see 'Goes well with' recipes) and half-steamed broccoli (see below).
