Whole Roasted Salmon with Lemon and Herb Tartare

cook 30 mins
  • 3 tablespoons olive oil
  • 1.5 kg (3 lb) thick piece of salmon, cut into 2 fillets
  • 1 lemon, sliced
  • handful of mixed herbs, finely chopped
  • salt
  • 6 tablespoons mayonnaise
  • 2 teaspoons drained capers, roughly chopped
  • 1 spring onion, chopped
  • 1 teaspoon caster sugar
  • 1 teaspoon wholegrain mustard
  • lemon juice, to taste
  • handful of dill, chopped
  • Brush a large baking tray with a little of the oil. Place 1 salmon fillet, skin-side down, on the prepared sheet and season with a little salt. Top with the lemon slices and herbs. Season the other fillet and place on top, skin-side up.
  • Tie pieces of kitchen string around the salmon to secure. Drizzle over the remaining oil. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 25 minutes, or until just cooked through.
  • Meanwhile, mix together the sauce ingredients and place in a serving bowl. Serve alongside the fish with some buttered new potatoes and asparagus.
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