Lemon & Herb Baked Salmon with Cucumber Ribbon Salad
Ingredients
- 4 salmon fillets
- 2 lemon
- 15 g fresh dill
- 3 tbsp olive oil
- 1 cucumber
- 100 g radishes
- 1 tbsp white wine vinegar
- 2 tbsp capers
Nutrition (per serving)
- Calories
- 395 kcal
- Protein
- 28 g
- Carbohydrate
- 4.6 g
- of which sugars
- 3 g
- Fat
- 27.9 g
- of which saturates
- 5.3 g
- Fibre
- 3.4 g
- Salt
- 0.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C/180°C fan. Line a baking tray with foil.
- 2
Place the salmon fillets on the tray, drizzle with 2 tbsp olive oil, squeeze over the juice of one lemon, and scatter with chopped fresh dill. Season well.
- 3
Bake for 15–18 minutes until the salmon is just cooked through and flakes easily.
- 4
Meanwhile, use a peeler to shave the cucumber into thin ribbons. Thinly slice the radishes.
- 5
Toss the cucumber and radishes with the white wine vinegar, remaining olive oil, capers, and a pinch of salt.
- 6
Serve the salmon alongside the ribbon salad with lemon wedges.
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