Herb-crusted side of salmon
1000 g, 1kg side of salmon
1 tablespoons, level
100 g, roughly torn
1 medium, roughly chopped
1 clove(s), roughly chopped
Capers, in Brine
25 g, drained and chopped
Calorie controlled cooking spray
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a large shallow roasting tin with baking paper and put the salmon on top. Grate the zest from half the lemon and half the orange, then cut the whole lemon and orange into wedges.
- In a small bowl, mix the lemon and orange zests with the honey, season, then rub over the top of the salmon. If you need to, you can loosen the mixture with a little lemon juice.
- Put the ciabatta, shallot, garlic, parsley and dill into a food processor and pulse until you have a green crumb. Transfer to a bowl, stir in the chopped capers, then season and gently press the mixture on top of the salmon. Mist all over with cooking spray, then arrange the lemon and orange wedges around the salmon.
- Roast for 20-25 minutes, until the salmon is cooked through and the crumb is crisp. Carefully transfer the salmon side to a large serving platter or board and serve with the extra dill and the roasted wedges for squeezing over.