Top a succulent side of roasted salmon with a crunchy salad and a zesty but sweet dressing for a sensational seafood main.
After more seafood recipes for Christmas?
Ingredients
Method
Preheat oven to 180°C fan-forced (200°C conventional). Line a roasting tray large enough to fit salmon with baking paper.
Place salmon on prepared tray and drizzle with olive oil, then arrange lemon slices on top. Bake for 20-25 minutes, or until salmon flakes when tested with a skewer.
Meanwhile, use a mandoline or vegetable peeler to finely shave asparagus lengthways, and finely shave radishes. Toss with dill in a bowl.
To make pomegranate dressing, whisk zest, juice, oil and syrup in a small bowl to combine. Season. Stir in arils and parsley.
Toss half of the dressing with asparagus salad, then pile on salmon. Scatter with herbs and serve with lemon and remaining dressing.
Cook’s notes:
You can swap sugar or syrup, cup for cup, with Lakanto Baking Blend and Maple Flavoured Syrup, both Product of the Year 2022 winners and used as ingredients in this salmon recipe. Visit productoftheyear.com.au and lakanto.com.au.
You may also like
Roast salmon with citrus soy dressing and fennel
Related stories
Native ad body.
Native ad body.
Native ad body.
