Set sail on weekend entertaining with these one-pan wonders, perfect for Easter celebrations! Beneath the salmon’s golden crust lies a delicious combination of tangy lemon slices, vibrant red onions, baby capers and salty olives. Sweet paprika and fresh herbs create an aromatic stream that draws your senses straight to the Mediterranean coast. Top with an additional drizzle of olive oil and a sprinkling of fresh herbs for an extra burst of flavor.
Serves: 4-6 as my boss
Time to cook: 40 minutes
ingredients:
- 1 lemon, cut into circular slices
- 1 red onion, cut into circular slices
- A quarter cup of sliced green olives
- 1 tablespoon small capers
- 500g (1 lb) side of salmon
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sweet paprika
- 2 cloves garlic, finely chopped or grated
- Sea salt and black pepper
- 2 tablespoons chopped coriander
- 2 tablespoons chopped dill
road:
Preheat the oven to 160°C or 320°F.
Place lemon, red onion, olives and capers in a square baking dish. Place salmon skin side down on top. Drizzle extra virgin olive oil over the salmon and the base of the dish. Rub the paprika and garlic over the top of the salmon and season generously with sea salt and black pepper. Sprinkle fresh herbs on top.
Bake in the preheated oven for 30-35 minutes or until cooked to your liking.
Serve with an additional drizzle of olive oil, some fresh lemon and herbs.