Greek Salmon

Method5 steps · about 20 min

1. 1

   Step 1: Heat the oven to 400°F/204°C with a rack in the centre. Lightly oil a baking dish large enough for the salmon with the separate dish oil. Zest and juice the lemon (1), keeping half the zest aside for finishing.

   Uses A little extra virgin olive oil, to lightly oil the baking dish · 1 lemon, zested and juiced; zest divided

2. 2

   Step 2: Mince 1–2 garlic cloves and chop the dill. Whisk all the lemon juice and half the zest with the garlic, 2 tsp oregano, 3 tbsp dill and about ⅓ cup sauce olive oil until combined.

   Uses All juice and half the zest from the one prepared lemon · 1–2 garlic cloves, minced · 2 tsp Greek oregano · 3 tbsp chopped fresh dill, for the sauce · About ⅓ cup extra virgin olive oil, for the Greek sauce

3. 3

   Step 3: Pat the 1 lb salmon dry and season both sides with kosher salt and black pepper. Put it in the oiled dish. Trim and chop both white and green parts of the two green onions and scatter them over the fish with the cup of whole cherry tomatoes (1 cup). Spoon the entire prepared Greek sauce over the fish and vegetables.

   Uses 1 lb centre-cut salmon fillet · Kosher salt, to season both sides of the salmon · Black pepper, to season both sides of the salmon · 2 green onions, trimmed and chopped, white and green parts · 1 cup whole cherry tomatoes · Prepared Greek sauce

4. 4

   Step 4: Bake for about 8–15 minutes, starting to check at 8 minutes. Keep cooking until the thickest part of the salmon reaches 145°F/63°C and the centre flakes easily with a fork. Thickness governs the cooking time; if the centre still resists flaking, return the dish to the oven and check again.

   Bake the salmon · 8 minUses Sauced salmon and vegetables

5. 5

   Step 5: Sprinkle the salmon with the reserved half of the lemon zest and the separate finishing dill. Lift the salmon and tomatoes onto four plates with the sauce that clings to them; serve hot.

   Uses Cooked salmon and tomatoes lifted with their clinging sauce · Remaining half of the zest from the one lemon · Extra chopped fresh dill, for finishing