I hate describing food as “healthy” but for lack of better words, when I want something healthy and maybe a bit lighter, I reach for salmon. I love a nice fillet of salmon with brown rice or potatoes and some veggies or tossed into some pasta. This recipe is a super easy and very flavourful, not to mention beautiful on the plate. It’s so satisfying to sit down to something this colourful and fresh for dinner!
I would typically serve this with some brown rice and green beans, but it would also be lovely with new potatoes instead, which you could probably chop and just toss into the casserole with the fish to roast at the same time for an easy one-pot dinner.
Ingredients
- 2 fillets of salmon (preferably skinless), fresh or frozen
- 1 tablespoon grainy mustard
- 1 red chilli, finely chopped
- 1 tablespoon finely chopped fresh rosemary
- 1-2 tablespoon finely chopped fresh thyme
- Small knob of ginger, peeled and grated (about the size of a walnut)
- Zest & juice of two lemons
- Generous glug of extra virgin olive oil
- 4 fat cloves of garlic, minced or grated
- Salt & freshly ground black pepper
- Pinch of dried chilli flakes
- 1 tablespoon of honey
Method
- Preheat the oven to 180°C/160°C fan.
- Place the salmon fillets into a smallish, lidded casserole dish such as a Le Creuset or other heavy, oven proof dish with a lid.
- Add all the other ingredients to a mixing jug or large measuring cup. Mix them all together and pour half over the salmon fillets. Flip them over and pour on the other half of the mixture. If you need to, use a spoon to make sure each fillet is coated in the fragrant paste. Pop on the lid and bake for 35 minutes for frozen, or 25 minutes for fresh, or until the fish is cooked through.
- Serve hot topped with the marinade from the pan along with any sides you like.
Try with Chilli & Garlic Soya Beans.
