roast salmon

  • serves 6
  • Easy

Not just an ordinary roast salmon - this lovely fish dish is packed with lemon, parsley, dill and tarragon for maximum flavours.



  • salmon 2kg
  • lemon 1, sliced
  • parsley 1 handful
  • dill 1 handful
  • tarragon 1 handful
  • shallots 2, sliced
  • white wine


  • Step 1

    Heat oven to 200c/fan 180c/gas 6. Sit one of the fillets from a 2kg salmon, skin-side down, on a large sheet of foil or baking parchment. Scatter with the lemon slices parsley, dill and tarragon, shallots and seasoning, then sit the second fillet on top skin-side up. Tie in 2-3 places with string to secure, splash with white wine and fold up to seal.

  • Step 2

    Put on a baking tray and bake for 50 minutes to 1 hour until the salmon is cooked through – check by poking a knife into the fillets and making sure the flesh flakes easily.