Whole Baked Salmon with Lemon, Dill & Roasted Vegetables

Ingredients(4-6 people)

• Whole Fresh Norwegian Salmon Fillet, Skin-On — 1 fillet (1–1.4kg)
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• Olive Oil — 1 tbsp
• Sea Salt — 1 tsp
• Cracked Black Pepper — ½ tsp
• LEMON HERB TOPPING
• Fresh Dill — 2 tbsp, chopped
• Fresh Parsley — 2 tbsp, chopped
• Garlic — 2 cloves, finely grated
• Lemon Zest — 1 tsp
• Fresh Lemon Juice — 1 tbsp
• Olive Oil — 1 tbsp
• ROASTED VEGETABLES
• Baby Potatoes — 700g, halved
• Asparagus — 300g, trimmed
• Olive Oil — 1 tbsp
• Sea Salt — ½ tsp
• Cracked Black Pepper — to taste
• Lemon Wedges — to serve

Method(50 mins)

1. 01 Preheat the oven to 190°C and line a large baking tray.
2. 02 Toss the Baby Potatoes with Olive Oil, Sea Salt, and Cracked Black Pepper, then roast for 15 minutes.
3. 03 Mix the Fresh Dill, Fresh Parsley, Garlic, Lemon Zest, Fresh Lemon Juice, and Olive Oil in a small bowl.
4. 04 Pat the Whole Fresh Norwegian Salmon Fillet dry, place it skin-side down beside the potatoes, brush it with Olive Oil, and season with Sea Salt and Cracked Black Pepper.
5. 05 Spread the Lemon Herb mixture evenly over the salmon, then bake for 10 minutes.
6. 06 Toss the Asparagus with Olive Oil, add it to the tray, and continue baking everything for 10–15 minutes, or until the thickest part of the salmon reaches 63°C.
7. 07 Rest the salmon for 5 minutes, then serve with the roasted vegetables and fresh Lemon Wedges. Enjoy!