Simple roast salmon with summer leaves & a Marie Rose dressing

Simple Roast Salmon

Serves 4

  • 600 g salmon fillet, from sustainable sources, ask your fishmonger

  • sea salt

  • freshly ground black pepper

  • olive oil

  • 4 tablespoons fat-free yoghurt

  • 2 tablespoons ketchup

  • 2 lemons

  • Tabasco sauce

  • 2 little gem lettuces, broken into leaves, washed and spun dry

  • 2 handfuls watercress, washed and spun dry

  • 300 g cooked prawns, from sustainable sources, ask your fishmonger, peeled but with tails lefts on

  • 1 punnet salad cress

  • extra virgin olive oil

  • 1 pinch paprika

Preheat the oven to 180°C/350°F/gas mark 4. Place the salmon onto a baking tray and sprinkle with salt and pepper then drizzle with a little olive oil and place in the hot oven for 8 to 10 minutes.



While the salmon is in the oven, make the Marie Rose dressing. Mix the yoghurt and ketchup in a small bowl then add the zest and juice of one of the lemons. Season well with salt and pepper and add a dash of Tabasco for a bit of a kick. You want a loose, dressing-like consistency so you're able to drizzle it over your salad. Taste and check it's to your liking. You can add more lemon and Tabasco if it needs a bit more flavour.



After 8 to 10 minutes in the oven, the salmon should be just cooked, but still slightly pink and blushing in the middle. Take it out of the oven and put to one side to cool slightly. Meanwhile, get a large serving plate or platter. Roughly shred the little gems and mix together with the watercress, dress with a little extra virgin olive oil and scatter over the platter.



Break the blushing salmon into nice big chunks and place them in and around the salad. Scatter over the cooked prawns, then spoon the Marie Rose dressing over everything. You can finish off the dish off by snipping over the salad cress. If you want to go for the old-school look, sprinkle a little paprika over the top. Serve with the remaining lemon (cut into wedges) and a glass of lovely cold white wine. Perfect!

Nutritional Information

Simple roast salmon with summer leaves & a Marie Rose dressing

Spiked with Tabasco and paprika for a delicious kick

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Super simple and just a little retro, this roast salmon with prawns is a summer crowdpleaser
Serves 4
20m
Super easy
Method

This simple summer dish is a little bit retro but it's a real crowd-pleaser. I'm roasting the salmon so it's still lovely and pink inside, then breaking it up into big chunks and drizzling over the Marie Rose. Delicious!

Preheat the oven to 180°C/350°F/gas mark 4. Place the salmon onto a baking tray and sprinkle with salt and pepper then drizzle with a little olive oil and place in the hot oven for 8 to 10 minutes.

While the salmon is in the oven, make the Marie Rose dressing. Mix the yoghurt and ketchup in a small bowl then add the zest and juice of one of the lemons. Season well with salt and pepper and add a dash of Tabasco for a bit of a kick. You want a loose, dressing-like consistency so you're able to drizzle it over your salad. Taste and check it's to your liking. You can add more lemon and Tabasco if it needs a bit more flavour.

After 8 to 10 minutes in the oven, the salmon should be just cooked, but still slightly pink and blushing in the middle. Take it out of the oven and put to one side to cool slightly. Meanwhile, get a large serving plate or platter. Roughly shred the little gems and mix together with the watercress, dress with a little extra virgin olive oil and scatter over the platter.

Break the blushing salmon into nice big chunks and place them in and around the salad. Scatter over the cooked prawns, then spoon the Marie Rose dressing over everything. You can finish off the dish off by snipping over the salad cress. If you want to go for the old-school look, sprinkle a little paprika over the top. Serve with the remaining lemon (cut into wedges) and a glass of lovely cold white wine. Perfect!

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 545
    27%
  • Carbs 1.0g
    0%
  • Sugar 8.2g 9%
  • Fat 36.3g 52%
  • Saturates 5.9g 30%
  • Protein 44.4g 99%
Of an adult's reference intake

Related recipes:

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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  • 600 g salmon fillet, from sustainable sources, ask your fishmonger

  • sea salt

  • freshly ground black pepper

  • olive oil

  • 4 tablespoons fat-free yoghurt

  • 2 tablespoons ketchup

  • 2 lemons

  • Tabasco sauce

  • 2 little gem lettuces, broken into leaves, washed and spun dry

  • 2 handfuls watercress, washed and spun dry

  • 300 g cooked prawns, from sustainable sources, ask your fishmonger, peeled but with tails lefts on

  • 1 punnet salad cress

  • extra virgin olive oil

  • 1 pinch paprika