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Roasted Salmon & Dill

Rich in the essential fatty acid Omega 3, a great source of protein and high in minerals such as potassium, zinc and iron, salmon makes a super nutritious contribution to the diet. We do, however, tend to eat more of the farmed variety which is higher in calories and lower in minerals than its wild counterpart. There's also the issue of PCB's, a nasty type of chrolinated pesticide that is much higher in farmed salmon than wild.

So if you can get wild salmon, it will be more nutritious but this recipe works very well for both.

POWER check: Protein

Oils & Fats

Wholegrains & Starchy veg

Energising vegetables

Serves 2

Prep time: 5 minutes

Cooking time: 10 minutes.


2 fillets of salmon (ideally wild)

2 teaspoons olive oil

Pinch of salt and freshly ground black pepper

1 tablespoon chopped fresh dill

1 tablespoon grated lemon rind

8 (1/8-inch-thick) slices lemon


Preheat oven to 220°.

Place fish, skin side down, on a foil-lined baking sheet on a square of parchment paper.

Brush fish with oil

Sprinkle with salt and pepper.

Sprinkle dill and rind over fish

Arrange lemon slices on top of the salmon.

Bake at 220° for 10 minutes or until fish flakes easily when tested with a fork.

Serve with broccoli, courgettes and new potatoes.



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