Simple baked salmon with dill yoghurt

Baked Salmon

Serves 8-10

  • 3 kg whole salmon, from sustainable sources, ask your fishmonger, scaled, filleted and pin-boned, or use 2x1.2kg sides of salmon fillet

  • 8 sprigs fresh rosemary

  • extra virgin olive oil

  • For the dill yoghurt

  • 500 g fat free natural yoghurt

  • 1 bunch fresh dill, chopped

  • juice and zest of 1 lemon

Preheat the oven to 200ºC/400ºF/gas 6. Place the salmon fillets skin-side down in a large clean roasting tray – cut each in half if they don't fit. Lay the rosemary on top and drizzle with olive oil. Gently rub the oil and rosemary all over the fish, and season. Bake for 20 minutes or until just cooked. (Alternatively, place on a clean smooth wooden plank and cook in an outdoor wood-fired oven for 20 minutes.)



Meanwhile, mix the yoghurt and dill with the grated zest of the lemon, a few drops of juice and season. Cut portions of salmon off the skin and serve with the Italian farro salad.

Nutritional Information

Simple baked salmon with dill yoghurt

Delicious served with my Italian farro salad

More Fish recipes ->
0 foodies cooked this
Rubbed in rosemary and a little olive oil, this simple salmon recipe is so delicious
Serves 8-10
25m
Super easy
Method

This is an easy way of cooking whole salmon fillets. It's simple to serve and just as good cold as it is hot. If you're not sure how to prepare the fish, get your fishmonger to do it for you. I've cooked it on a wooden plank in my outdoor wood-fired oven, but you can cook it in a large roasting tray in the oven.

Preheat the oven to 200ºC/400ºF/gas 6. Place the salmon fillets skin-side down in a large clean roasting tray – cut each in half if they don't fit. Lay the rosemary on top and drizzle with olive oil. Gently rub the oil and rosemary all over the fish, and season. Bake for 20 minutes or until just cooked. (Alternatively, place on a clean smooth wooden plank and cook in an outdoor wood-fired oven for 20 minutes.)

Meanwhile, mix the yoghurt and dill with the grated zest of the lemon, a few drops of juice and season. Cut portions of salmon off the skin and serve with the Italian farro salad.

Nutritional Information Amount per serving:
  • Calories 591 30%
  • Carbs 5.1g 2%
  • Sugar 4.9g 5%
  • Fat 34.9g 50%
  • Saturates 6.1g 31%
  • Protein 63.8g 141%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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