Roast a side of salmon with fresh orange slices for a perfect complement to the subtle flavour of your fish. The herby butter gives added richness then prepare our light and refreshing cream sauce before serving. See method
- Serves 6
- 5 mins to prepare and 40 mins to cook
- 458 calories / serving
- 1 garlic bulb
- 1 tbsp olive oil, plus 1 tsp
- 1kg side of salmon, skin on, pin bones removed
- 50g unsalted butter
- 2 tbsp capers, rinsed
- 10g fresh parsley, 5g finely chopped, 3g roughly chopped, 2g leaves picked
- 10g fresh dill, 5g finely chopped, 3g roughly chopped, 2g leaves picked
- 1 orange, very thinly sliced
- 1 tsp wholegrain mustard
- ½ lemon, juiced
- 150g 50% less fat crème fraîche or Greek yogurt
- Preheat the oven to gas 7, 220°C, fan 200°C. Cut the top off the garlic bulb to expose the ends of the cloves. Drizzle with 1 tsp oil, wrap in foil and roast for 40 mins until really soft.
- Meanwhile, season the salmon on both sides. Melt the butter in a large, flameproof heavy roasting tin (big enough for the salmon), add the capers and half the roughly chopped herbs.
- Put the salmon in the tin, skin-side down, and baste the top with the herb butter. Add the orange slices, tucking some underneath. Roast for 15-20 mins until the thickest part of the fish is cooked through.
- For the herb cream, squeeze the soft garlic from its skin into a bowl and mash with the remaining 1 tbsp oil, the mustard and lemon juice; season. Stir in the crème fraîche and finely chopped herbs.
- Transfer the salmon to a warm serving platter and drizzle any herby butter and capers from the tin over the top. Decorate with the roasted orange slices and the parsley and dill leaves. Serve with the herb cream.
See more Easter lunch recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.