This simple but irresistible dish looks beautiful as part of a seafood spread.
1 large side salmon, skin off 1 lemon, thinly sliced
Half bunch dill
1 tbsp extra virgin olive oil
¼ cup pomegranate seeds Lemon wedges, to serve
• Preheat oven to 170°C and line a large oven tray with baking paper.
• Place half the lemon slices and a few sprigs of dill onto the tray and top with salmon. Season liberally with salt and set aside for 10 minutes.
• Drizzle salmon with extra virgin olive oil and top with remaining lemon slices. Bake for 10-15 minutes or until sides are cooked through but centre is still slightly translucent. Remove from oven and allow to cool.
• Transfer salmon to serving platter. Season with pepper and top with sprigs of dill and pomegranate seeds. Serve with lemon wedges.
Energy 1400kJ (333kcal)
Fat – total 21.9g / saturated 4.4g
Carbohydrate – total 1.2g / sugars 1.1g
Dietary fibre 0.8g
Recipe created for Highpoint by Skye Swaney, Dietitian.
"Salmon is the perfect healthy main for Christmas as it's not only festive and delicious, it's also a great source of brain boosting omega-3 fats" - Skye Swaney, Dietician.