Mediterranean Slow Baked Salmon
This salmon dish is the ultimate Mediterranean feast for entertaining or even weeknight cooking on a smaller scale. It can be easily adapted to single salmon fillets, with the veggies and herbs being prepared ahead of time. The horseradish dressing adds to the herby taste sensation and is the perfect complement to the fish. Use any leftovers in a salad for lunch the next day.
Serves 10
Prep time: 40 minutes. Cooking time: 45 minutes
Note: This dish can easily be adapted for single salmon fillets
Ingredients
½ side of salmon
2x Roma tomatoes, sliced
2x red onions, sliced
2x lemons, sliced
½ cup kalamata olives, pitted and sliced
1x large handful basil, chopped
1x large handful parsley, chopped
1x large handful dill, chopped
Creamy dressing:
200ml low fat cream cheese
2x Tablespoon horseradish crème
½ lemon, juiced
¼ cup dill, finely chopped
Method
- Pre-heat oven to 120°C.
- Half an hour before cooking, pat the side of the salmon down with paper towel.
- Line an oven tray with aluminum foil and lightly oil with EVOO. Place the salmon on top lightly sprinkle with salt and pepper.
- Start layering the lemon, then tomatoes, then onion on top the salmon, before generously topping with the herbs (basil, parsley & dill) and olives. Bake for 30-40 minutes. If not cooked after 40 minutes, increase heat to 150°C and cook for a few more minutes.
- Slice and serve with low fat cream cheese mixed with 2 tablespoons horseradish crème, ½ lemon juice and ¼ cup chopped dill.
Serve with Crispy Baked Potatoes and Steamed Greens or Green Cous Cous Salad
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