Recipes

Salmon Fillets with Thyme

A simple, healthy recipe full of fresh, clean, summer flavours.

(3 votes)

Instructions

This simple, healthy recipe is full of fresh, clean, summer flavours. Bay leaves add a subtle flavour to all sorts of fish. If you prefer, you can substitute sea trout or a white fish such as cod or haddock for the salmon. Serve with a green salad tossed in a garlic vinaigrette.

Preheat the oven to 180C/350F/gas mark 4.
Wash the potatoes and scrub them if necessary. Pat dry with paper towels. Halve any that are large. Place the potatoes and garlic in a roasting tin, season with salt and pepper and sprinkle over the thyme or herbs. Drizzle over the olive oil and toss the potatoes to coat them in the oil and seasoning. Place on the top shelf of the oven and cook for 40 min, or until golden brown, stirring occasionally to prevent them sticking.
Meanwhile, wipe the salmon steaks with kitchen paper and place each one on a square of kitchen foil large enough to enclose it. Grate the zest from the lemon, then quarter the lemon.
Season each salmon steak with salt and pepper and squeeze over the juice from each lemon quarter. Sprinkle over a little lemon zest and place ½ bay leaf on top. Enclose in the foil, sealing tightly to make a parcel.
Place on a baking tray and bake for 20-25 min or until the salmon flesh flakes. Unwrap the salmon and serve immediately with the potatoes and salad, pouring the lemony juices back over the fish.