A fillet of salmon is perfect for a garden party, and delicious served at room temperature. It cooks in about 10 minutes, so you can slide it in when your crispy crushed potatoes are done, or vice versa.

4 to 6 servings

Ingredients

  • 1¾ lb fresh salmon or steelhead trout
  • Olive or other vegetable oil
  • Salt and freshly ground black pepper
  • 1 lemon, thinly sliced
  • Handful of chopped fresh dill

Method

Preheat the oven to 425°F. Place salmon or trout skin side down on a parchment-lined rimmed baking sheet. Drizzle with oil, season with salt and pepper, lay thin slices of lemon on top and scatter with about half the dill.

Roast for 10 minutes, or until the fat rises to the surface and the fish flakes easily at the thin end but is still moist in the middle. Scatter with extra dill before serving.

This recipe was originally published in the July/August 2024 print issue of Western Living magazine. Sign up for your free subscription here.

Julie Van Rosendaal

Julie Van Rosendaal