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The easiest way to cook a large piece of salmon is to pop it into a large roasting tin.

SERVES 6 – PREP 10 MINS – COOK 20 MINS

50g butter

1kg side of salmon

1 tbsp fresh dill leaves

150ml Chardonnay

Finely grated zest and juice of 1 lemon

1 Heat the oven to 200°C or Gas 6. Line a roasting tin with a sheet of foil. Rub some of the butter on the foil. Lay the salmon on the foil, skin-side down. Season, then sprinkle with the dill.

 

2 Pour over the white wine and sprinkle with the lemon zest and juice. Dot with the rest of the butter. Roast for 20 minutes until the fish is tender, flaking and just turning golden. Serve the salmon warm or cold.

Tip: Try this with warm hollandaise sauce.  We like Maille Hollandaise Sauce, with a touch of lemon, £1.49 for 200ml.

Per serving: 380cals, 25g fat, (7.5g saturated), 0.2g carbs