Roast Salmon with Capers and Orange

Charmaine Lu -
  • 1 tbsp olive oil
  • 1kg side of salmon
  • 50g butter
  • 2 tbsp capers
  • 10g each of parsley and dill, half finely chopped, half roughly chopped
  • 1 thinly sliced orange
  • Preheat the oven to 220C. Season the salmon well on both sides and melt the butter in a roasting tin. Stir in the capers and roughly chopped herbs. Place the salmon in the tin skin-side down, and baste all over with the herb butter.
  • Add the orange slices onto the salmon and roast for 20 mins until cooked through. Transfer to a serving platter and drizzle with the pan juices, then serve with a scattering of finely chopped herbs.
40 mins
6 serving