We don't often do meals for one but I thought I'd do this as I managed to get this lovely piece of salmon, and thought it was a perfect time to go back to basics. Obviously you can multiply this for 2 or 4 by increasing the quantity of Salmon you buy. I've kept it very simple as fresh Salmon doesn't need a lot of fuss. Baking it means you can cook it quickly and then use as is or add to pasta,risotto, salads etc.Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x
Prep:- Take the Salmon out of the fridge 30mns beforehand.
Finely chop the Chives and mix into the butter.
Place the Salmon Fillet skin uppermost on an oven tray (as the Halogen heat is directly overhead I feel this gives a crisp skin whilst stopping the delicate flesh of the salmon from drying out.... You can choose to have it skin side down if you prefer) Drizzle over the oil, making sure to coat both sides and the same with the Lemon Juice. Season with S&P.
Add the butter and Bake at 175°for 8-10mns then turn over and bake for a further 3-4mns or until fully cooked. -The flesh will change from bright pink to very pale almost creamy pink/white
I parboiled some New Potatoes and added them to the oven to Roast at the same time as the Salmon.
Carefully remove the Salmon and plate up. Drizzle over a little more lemon juice and some chopped Chives.
Serve with Roasted New Potatoes and mixed greens
Easy swaps:-
Halogen for Conventional oven.
Lemon Juice for Sweet Chilli Sauce.
Chives for Parsley or Dill.
Servings 1