Salmon is one of the tastiest fish on the market. There are so many different ways to approach this oily fish, from serving it as sashimi to wrapping it in puff pastry for an ‘en croûte’, but today I’ll be showing you how to oven bake some salmon fillets for a healthy night in. It’s a pretty simple recipe but works wonders for a rumbling tummy.
Here’s what you’ll be needing for two people, with veggie leftovers:
2 skinless and boneless salmon fillets
2 large cloves of garlic, crushed
A generous handful of chopped fresh parsley
3 medium onions
2 peeled carrots cut into batons
A handful of cherry tomatoes
Half a punnet of chestnut mushrooms
2 Uncle Ben’s boil in the bag long grain rice
Sprigs of rosemary
Paprika and oregano
- Heat the oven to 220 degrees Celsius (200 for a fan oven) and heat an oiled roasting dish.
- It’s worth marinating the salmon for about 30 mins before cooking it so that it gets a chance to soak up the delicious flavours of lemon and paprika. Make sure you season it to taste as well.
- Meanwhile wash and prepare the vegetables and set them aside so they are ready to be tossed into the oven. I usually leave the mushrooms whole but cut the onions into chunky quarters or eighths.
- Once the dish is good and hot, throw the veg in and sprinkle with dried rosemary, paprika and some oregano. Mix all the vegetables together so they are all coated in the herbs and oil and put them in the oven for about 25 minutes, or until they look like they are getting crispy.
- After 25 minutes, take the vegetables out and make space in the centre for the salmon fillets. Turn the heat down to 180 degrees and add the salmon for an extra 10 minutes. Remember the salmon still cooks when it’s out of the oven. I like my salmon soft and flaky but if you prefer it a little more well-done, then leave it in the oven for a few extra minutes. At the same time, put the rice on.
Alternatively, you can cook the salmon in a separate dish and serve it with the veggies, but I prefer only having one dish to wash up. Also the salmon takes on some of the flavours of the herby vegetables.
Top tip: If you don’t fancy rice, you can throw some baby potatoes in with the vegetables so it really is a one-pot dinner. Keep in mind that the potatoes will need a little longer cooking time!