Short on time and looking for something healthy and delicious to put together? We love this recipe from Founder of Baker & Cook Dean Brettschneider’s latest cookbook COOK: Food to Share.
Not only is this high-protein dish super quick and easy to prepare, but will rise to any occasion as an impressive dish to feed the masses. This recipe goes well with a salad (try this equally impressive Rocket and Pear Salad with Candied Pecans and Parmesan) and a slice of Danish Rye Bread (Rugbrød).
1.5kg (3lb 41⁄2 oz) side of salmon, skin on
1 Tbsp sea salt
1 Tbsp ground black pepper
1 lemon, cut into wedges
1 bunch chives, finely chopped
1 bunch chilli, finely chopped
1 lemon, grated for zest
1 portion garlic crumb
Preheat the oven to 200°C (400°F). Line a roasting pan with baking paper.
Place the salmon on the prepared baking tray and season well with salt and pepper.
Place in the oven and bake for 20–30 minutes. The salmon should be nice and pink inside. Leave to cool slightly.
Prepare the herb mixture. Place the chives, dill, lemon zest and garlic crumb in a bowl. Mix well.
Transfer the baked salmon to a serving plate and top with the herb mixture. Serve with lemon wedges on the side.
With nutrient-packed breakfasts, tasty light bites, hearty one-pot wonders and the best flavours from East and West, this cookbook holds a collection of more than 70 tried-and-tested recipes. It’s a must-have for anyone who enjoys cooking and eating good food.
Carefully written with clear and detailed steps, the recipes will guide home cooks to recreate these dishes to share with family and friends.