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Roast orange and herb salmon recipe

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If you're looking for something impressive and substantial to serve the hungry masses, try this baked salmon with shallot vinaigrette. Before cooking, fragrant bay leaves and slices of orange are slotted into the side of fish, whilst white wine and fennel seeds are sprinkled over the top. See method

Serves 12
10 mins to prepare and 45 mins to cook
440 calories / serving

Ingredients

3-3½kg (6-7lb) whole salmon, cleaned, gutted, head and tail removed
10 bay leaves
2½ oranges, sliced
25g (1oz) flat-leaf parsley
2 red onions, cut into wedges
2 tbsp extra-virgin olive oil
125ml white wine
1 tbsp fennel seeds

For the dressing

3 small shallots, finely diced
3 tbsp white balsamic vinegar or white wine vinegar
3 plum tomatoes, deseeded and diced
small handful pitted black olives, diced
4 tbsp extra-virgin olive oil
½ orange, juiced
1-2 tbsp chopped parsley

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1820kj
440kcal 22%
Fat
28g 40%
Saturates
5g 25%
Sugars
3g 3%
Salt
0.5g 8%

of the reference intake
Carbohydrate 3.8g Protein 41g Fibre 1.1g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Make 4-5 slits along the top of the salmon and stuff each with a bay leaf and an orange slice. Stuff the cavity with the parsley, 5-6 more orange slices and the bay leaves. To keep the cavity closed, secure the salmon with kitchen string.

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Scatter the onion wedges and remaining orange slices in a large roasting tin and sit the fish on top.
Drizzle over the olive oil and the white wine, then season and scatter with the fennel seeds. Cook for 15 minutes, then reduce the heat to gas 4, 180°C, fan 160°C and continue cooking for 30 minutes.
For the dressing, put the shallots and vinegar in a bowl. Marinate for 5 minutes, then stir in the remaining ingredients. Serve the salmon on a platter with the dressing poured over.