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

Method

1. 1

   Preheat the oven to 200°C/180°C fan. Line a baking tray with foil.

2. 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. 3

   Bake for 15–18 minutes until the salmon is just cooked through and flakes easily.

4. 4

   Meanwhile, use a peeler to shave the cucumber into thin ribbons. Thinly slice the radishes.

5. 5

   Toss the cucumber and radishes with the white wine vinegar, remaining olive oil, capers, and a pinch of salt.

6. 6

   Serve the salmon alongside the ribbon salad with lemon wedges.