Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Renovating
  • Decorating
  • Health
  • TV
  • Hard to Find
Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Renovating
  • Decorating
  • Health
  • TV
  • Hard to Find
Subscribe
  1. Home
  2. Food

Baked Tasmanian salmon with lemon relish

A light fish supper. - by Better Homes and Gardens
  • 22 Mar 2022
Baked Tasmanian salmon with lemon relish
Getty Images
Prep: 15 Minutes - Cook: 10 Minutes - Easy - Serves 4
Proudly supported by

If you're not a fan of salmon, try barramundi or snapper but make sure you cook for less time.

Ingredients

• 4 x 160g skinless and boneless Tasmanian salmon fillets

• Ground white pepper, to season

• 4 bay leaves

• 4 rosemary sprigs

• 2 lemons

• 1 red onion, sliced

• 1 Tbsp capers, well rinsed

• ¼ cup blanched almonds, chopped

• 1 tsp ground sumac

• ½ bunch parsley, finely chopped

• ¼ bunch dill, finely chopped

• 1 tsp extra virgin olive oil

• 2 cups baby spinach leaves, to serve

Method

  1. Preheat oven to 180ºC. Lightly season salmon with ground white pepper. Put each fillet on a 20cm square of baking paper with a bay leaf and a rosemary sprig. Wrap up tightly, then put parcels on an oven tray and bake for 8 minutes or until fish is cooked to medium-rare.

  2. Use a small sharp knife to remove zest from lemons, then slice into fine strips. Blanch zest and onion in a pan of boiling water, then refresh under cold running water. Put lemon zest and onion in a bowl. Add capers, blanched almonds, sumac, parsley, dill and olive oil. Open salmon parcels and spoon over lemon relish. Re-wrap parcels and bake for a further 2 minutes.

  3. Arrange spinach leaves on 4 plates and top with a fish fillet and lemon relish.

  • Food
  • Fish Recipes
  • Lunch Recipes
  • Dinner Recipes

Treat yourself to a subscription-Save up to 25%

Plus, your chance to win

Subscribe Now
Treat yourself to a subscription

Treat yourself to a subscription-Save up to 25%

Plus, your chance to win

Subscribe Now
Treat yourself to a subscription

Recommended to you

YOU’LL NEED A WEDGE TO HANG THAT DOOR
Watch 6:32

YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

{headline}

Cinnamon myrtle dumplings with turmeric and sea persimmon filling

Cinnamon myrtle dumplings with turmeric and sea persimmon filling

4 ingredient Biscoff chocolates with Caramilk drizzle

4 ingredient Biscoff chocolates with Caramilk drizzle

Cottage pie

Cottage pie

Curried cauliflower and chickpea soup

Curried cauliflower and chickpea soup

{headline}

{headline}

Lemon slice

Lemon slice

20 vegetarian dinner recipes everyone will love

20 vegetarian dinner recipes everyone will love

The best beef stew recipe

The best beef stew recipe

{headline}

{headline}

Chilli con carne

Chilli con carne

Easy curry beef stew

Easy curry beef stew

Cauliflower tabouli

Cauliflower tabouli

Homemade freckles

Homemade freckles

The best mashed potato recipe

The best mashed potato recipe

Prawn linguine

Prawn linguine

Sticky date pudding

Sticky date pudding

Bhg
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy
Bhg Magazine Subscribe
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy

Brands

  • All Recipes
  • BHG Shop
  • Girlfriend
  • Home Beautiful
  • New Idea
  • New Idea Food
  • Practical Parenting

Our Network

  • marie claire
  • Beauty Crew
  • Who
  • Women's Weekly Food
  • Bounty Parents
  • That’s Life
  • Perth Now
  • The West Australian
  • 7Plus
  • 7mate
  • 7NEWS
  • 7Sport
  • Sunrise
  • Starts at 60
  • Hard to Find
© 2022 Are Media PTY LTD
All products are independently selected, tested or recommended by our team of experts.If you buy something, we may earn an affiliate commission.
Get more from Better Homes and Gardens

Magazine Subscription Offer

Treat yourself to a subscription-Save up to 25%

Shop This Offer
Treat yourself to a subscription