This simple but irresistible dish looks beautiful as part of a seafood spread.
1 large side salmon, skin off 1 lemon, thinly sliced
Half bunch dill
1 tbsp extra virgin olive oil
¼ cup pomegranate seeds Lemon wedges, to serve
• Preheat oven to 170°C and line a large oven tray with baking paper.
• Place half the lemon slices and a few sprigs of dill onto the tray and top with salmon. Season liberally with salt and set aside for 10 minutes.
• Drizzle salmon with extra virgin olive oil and top with remaining lemon slices. Bake for 10-15 minutes or until sides are cooked through but centre is still slightly translucent. Remove from oven and allow to cool.
• Transfer salmon to serving platter. Season with pepper and top with sprigs of dill and pomegranate seeds. Serve with lemon wedges.
Energy 1400kJ (333kcal)
Fat – total 21.9g / saturated 4.4g
Carbohydrate – total 1.2g / sugars 1.1g
Dietary fibre 0.8g
Recipe created for Charlestown Square by Skye Swaney, Dietitian.
"Salmon is the perfect healthy main for Christmas as it's not only festive and delicious, it's also a great source of brain boosting omega-3 fats" - Skye Swaney, Dietician.