Salmon stuffed with Mediterranean flavours, this light, healthy spring lunch is made to share with friends
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Use up the spare salmon
The salmon left over from coring the fillet can be used for making fishcakes or fish pie. You could also make a tartare by finely chopping the salmon and mixing with lemon juice, olive oil, chopped shallot and seasoning, then serving with toast.
Vary the flavour
Lots of flavours can be used to ‘stud’ the salmon. Try wrapping slices of grilled red pepper, garlic slivers and pieces of anchovy in the basil leaves instead of the sun-dried tomatoes and olives.
Know-how: Out of the oven
To transfer the fish from the roasting tray to a platter, loosen the fillet by drawing a palette knife between the fish and the foil, then use a palette knife and a fish slice to lift onto the platter. Don’t worry if some of the skin stays stuck to the foil.
Eat it cold the next day
The flavour of the dish is best when it is served lukewarm, but it is also delicious cold if made the day before. If you do make it ahead, chill the salmon on its serving platter and serve with a lemony mayonnaise rather than the olive dressing.
At the fish counter
Ask your fishmonger for a well-trimmed piece of salmon, cut from the middle of the fillet, so it is a uniform size, and make sure the salmon is ‘pin-boned’. Before preparing the fish, stroke the surface to feel for stray bones. If you find any, pull them out with tweezers.