Baked Salmon with Lemon & Capers

June, 2017

Salmon is best when complemented with simple flavours: a little salt, a little acid, a whole lot of delicious.

1 lemon, zested and thinly sliced

1/2 small Vidalia onion, thinly sliced

2 cloves garlic, minced

3 or 4 small fillets of wild sockeye salmon (or Arctic char)

1 cup cherry tomatoes

2 tbsp capers

1/2 cup white wine

1/4 cup freshly chopped dill

1 tsp salt (or lemon salt)

1 tsp freshly cracked black pepper

Extra-virgin olive oil, to drizzle (about 3 tbsp)

Preheat your oven to 350˚F, and butter a 9-by-13-inch baking dish. Line the dish with half the lemon slices and all of the onions and garlic. Next, layer on the fish, and tumble in the tomatoes, capers and remaining lemon slices.

Pour in the wine, sprinkle on the dill, salt, pepper and lemon zest. Drizzle some olive oil over the fish, and pop the baking dish into the preheated oven to bake for 15 minutes (thicker fillets might take longer). Serve immediately with the pan sauce and some crusty bread to mop it up with

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