Ingredients
1.6kg boneless whole side of salmon, pinboned, skin on
2 Tbsp olive oil 1 lemon, sliced, plus extra cheeks, to serve
2 bunches asparagus
1 bunch small red radishes
1 bunch dill, sprigs picked
Micro herbs, to serve
Pomegranate dressing
Finely grated zest and juice of 1 lemon
⅓ cup extra virgin olive oil
1 Tbsp Lakanto Maple Flavoured Syrup or maple syrup
Sea-salt flakes and freshly ground black pepper, to season
Arils from 1 pomegranate
2 Tbsp finely chopped flat-leaf parsley leaves
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Line a roasting tray large enough to fit salmon with baking paper.
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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.
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Meanwhile, use a mandoline or vegetable peeler to finely shave asparagus lengthways, and finely shave radishes. Toss with dill in a bowl.
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To make pomegranate dressing, whisk zest, juice, oil and syrup in a small bowl to combine. Season. Stir in arils and parsley.
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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.
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