Oven-Roasted Salmon with Dill
This is probably my children’s favourite recipe, especially when the salmon is served with pearl barley and a dollop of sour cream. You can use any leftovers in the salmon salad on page 97. Fresh dill tastes best in this dish, but dried dill is also good.
- extra virgin olive oil
- 800 g–1 kg (1 lb 12 oz–2 lb 4 oz) piece salmon with skin
- sea salt
- lots of fresh or dried dill
- finely diced cucumber, chopped spring onion (scallion), flat-leaf parsley and microherbs,
- to garnish
- Preheat the oven to 160°C (315°F).
- Brush an ovenproof dish with a little olive oil. Put the salmon in the dish with the skin side down. Brush the salmon with olive oil.
- Sprinkle a little sea salt over the fish, followed by lots of dill. The fish should be completely green on top.
- Cook the fish in the oven for about 20 minutes, until it is just light pink and firm to the touch when you press down with a fork.
TIP: Roast a little broccoli along with the salmon, and cook up some pearl barley instead of white rice. Mix different types of lettuce in a big bowl, and voilà – you’ve got a complete dinner, ready to go.
Images and recipes from The Scandinavian Belly Fat Program by Dr Berit Nordstrand (Murdoch Books) RRP $35.00 available now in all good bookstores and online