What's not to love about salmon? It's tasty, quick to cook (so ideal for mid-week suppers) and nutritious. It's a favourite go-to ingredient for the Heart Home team and we're always on the look out for new ways to serve our favourite fish so were delighted with our latest recipe of oven-baked salmon with a rocket and creme fraiche dressing.
Serve with new potatoes, courgettes and radishes and a sprinkling of chives for a Michelin star quality dinner in no time.
2 salmon fillets
150ml crème fraiche
Handful of chopped parsley
300g new potatoes, washed and halved
1 pinch of salt
2 courgettes, top and tailed
2 radishes, top and tailed
A large knob of butter
Sea salt and cracked black pepper, to season
½ lemon, to zest
Place the salmon fillets on a baking tray in the centre of a preheated oven for 20 – 25 minutes.
Meanwhile, thinly slice the courgettes and radishes and set them aside for later.
Boil up a pan of baby potatoes – leaving the skins on for extra rustic texture.
Once the potatoes are done, drain and dollop a knob of butter on top. At this point, if you want to get really cheffy, you can add some thinly sliced chives.
Ribbon your courgettes and radishes, adding only the courgettes to a griddle pan on a high heat. Make your mark by pressing down gently for char-grilled stripes.
For the dressing, mix the crème fraiche and rocket in a bowl, adding a pinch of salt and pepper, finishing with a generous squeeze of fresh lemon
Mix together the potatoes, char-grilled courgettes and sliced radish and toss before serving onto your plates. Top this with salmon and drizzle with the creamy dressing.
Recipe courtesy of The Saucy Fish Co.