Posted on August 20, 2014 by Jenny Cromack

With bank holiday this weekend why not enjoy some fantastic salmon recipes that are not only healthy and taste great but look great at a dinner party .

Enjoy!

Salmon with salsa verde
Kcal 375, Protein 33.2g, Carbs 2.6 fat 25.9, Sat 3.9g
Serves 4

Ingredients

1 x 25g pack dill, roughly chopped
• 1 x 25g pack mint, tough stalks removed and roughly chopped
• 1 x 25g pack flat-leaf parsley, roughly chopped
• 1 x 25g pack chives, roughly chopped
• 1½ tbsp wholegrain mustard
• 2 tbsp capers
• 2 tbsp toasted pine nuts
• 1 x 200g tin green olive stuffed with anchovies, drained (85g)
• 2 lemons, juice only
• 4 salmon fillets
• To serve (optional)
• 50g olives
• 75g toasted pine nuts
• 1 red pepper, chopped

Method

1. Preheat the oven to 200C/fan 180C/gas 6. To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped.
2. Put the salmon fillets on a lightly oiled baking sheet. Squeeze over the juice of the remaining half lemon and season with freshly ground black pepper. Cook in the oven for 10 – 12 minutes or until cooked through.
3. If serving with the rice, cook the rice according to the packet instructions. Mix together the olives, pine nuts and red pepper. Once the rice is cooked, stir through the olive mix.
4. Pile the salsa verde on top of the salmon fillets..

Herby salmon & couscous parcels
Kcal 504, Protein 36g, Carbs 31g, fat 24g, Sat 4g,

Seves 2

Ingredients 

• 110g pack lemon and garlic couscous
• 200ml hot vegetable stock
• 1 tbsp olive oil
• handful chopped fresh herbs (parsley, plus thyme, tarragon or rosemary is good)
• 4 spring onions, thinly sliced
• 4 Sun-blush or sundried tomatoes, chopped
• 2 salmon fillets, approx 140g/5oz each

Method

1. Put the couscous into a bowl and stir in the stock and oil. Cover with cling film and leave to stand 10 mins, then uncover and fluff up with a fork. Keeping back some herbs, add the rest of the ingredients, except the salmon. Season to taste.
2. Heat oven to 200C/fan 180C/gas 6. Cut two large sheets of non-stick baking paper, then divide the couscous between them. Sit each fillet on the couscous, top with the remaining herbs and season. Fold the paper over, then twist the edges to seal – like a Cornish pasty. Pop the parcels onto a baking sheet and bake for 15 mins or until the fish feels firm through the paper. Serve in the bag.

Roasted salmon

606 kcalories, protein 68g, carbohydrate 1g, fat 37g, saturated fat 7g,
Serves 6 generously

Ingredients

• x 2kg/4lb 8oz salmon, filleted to give two sides, skin on
• 1 lemon, sliced
• good handful mixed herbs such as parsley, dill, chervil or tarragon
• 2 bay leaves
• 1-2 shallots, thinly sliced
• splash white wine

 Method 

1.  heat oven to 200C/180C fan/gas 6. Sit one of the salmon fillets, skin-side down, on a large sheet of foil or baking parchment. Scatter with the lemon slices, herbs, shallots and seasoning, then sit the second fillet on top – skin-side up. Tie in 2-3 places with string to secure, splash with wine and fold up the foil or paper to seal. Can be chilled for up to 3 hrs.
2. Place on a baking sheet and bake for 50 mins-1 hr until the salmon is cooked through –check by poking a knife into the fillets and making sure the flesh flakes easily. Serve in foil or paper on a serving plate, or carefully lift out using a couple of fish slices