Lemon-Baked Salmon

Ready in 25 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, May 14, 2017.

Order Now

With cauliflower, leek, spinach and sundried tomatoes.

Ingredients

1 teaspoon oil, for cooking (or use spray oil)
1 leek, white and pale green part only, cut in half lengthways and thinly sliced
1 clove garlic, finely chopped
3 tablespoons water
½ teaspoon salt
½ head cauliflower, florets and stalk grated until you have 3-4 cups worth (or pulsed in a food processor for about 30 seconds)
50g sundried tomatoes, chopped 1cm
½ cup chicken or vegetable stock
½ bag baby spinach leaves
1 teaspoon thinly sliced chives
Zest and juice of ½ lemon

oven to 220°C. Line an oven tray with baking paper.
Pat salmon dry with paper towels and remove any remaining pin bones. Cut lengthways into four pieces and season with salt and pepper. Zest ½ the lemon and reserve for leeks. Cut lemon in half lengthways and very thinly slice one of the halves into half rounds. Reserve other half for leek mixture.
Place salmon on prepared tray, top with chives and arrange lemon slices on top. Slice courgettes 1cm on an angle and add to tray next to salmon (overlapping each other is fine). Season courgettes with salt and pepper. Set oven tray aside.
Heat oil in a large fry-pan on medium heat. Cook leek, garlic, water and salt for 5-7 minutes, stirring regularly, until softened and starting to caramelise. Increase heat to medium-high and add cauliflower, sundried tomatoes and stock and cook a further 3-4 minutes, until liquid has evaporated.
While leek mixture is cooking, bake salmon and courgettes for 6-8 minutes for medium-rare, or until cooked to your liking. After cooking, toss courgette through any residual salmon oil on tray, if desired.
Stir spinach, chives and lemon zest and juice through leek mixture and season to taste with salt and pepper. Remove from heat.
divide cauliflower, leek, spinach and sundried tomatoes between plates with lemon-baked salmon and courgette on the side.