Lemon and Dill Salmon

Lemon and Dill Salmon

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This Season & Shake blend is a recipe for a light, luscious and citrusy supper. Simply place your salmon fillets in the bag and coat liberally in the seasoning – adding slices of courgette and cherry tomatoes for tasty vegetables. Serve with new potatoes, salad and a wedge of fresh lemon.

  • Recipe serves4
  • Preparation Time10 min
  • Cooking Time25 min

Ingredients

  • 350ml water

Method

  • Preheat oven to 180°C (170°C fan assisted), Gas mark 4. Tear open top of pack and remove folded bag. Peel off sticker and unwrap, keeping hold of blue tie to use later. Resting the bag on a work surface, gently place salmon in the bag and add seasoning from bottom sachet.
  • Close and tie bag with blue tie, approx 2cm from the opening. Supporting the weight of the bag with one hand, shake very gently, until the fish is evenly coated in seasoning.
  • Place in a non-heated ovenproof dish, so that the bag is sideways laying flat (ensuring that the fish fillets are flat and not overlapping). Place dish on middle shelf of preheated oven for 25 mins. Ensure enough room for bag to expand when cooking (bag must not touch sides or top of oven). When cooked, cut open the bag (attention: hot steam), check fish is cooked and place on a dish to serve. Serve with new potatoes and vegetables.
  • RECIPE HINT:
  • Follow the steps but add 200g of sliced couregtte and 100g of cherry tomatoes into the bag with the salmon.
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