CHEF : Paul Watters

FROM : Belfast Ireland

30 Years in the hospitality industry

Food Creator

Food Writer

Oven Roasted salmon on a mixed leaf Mediterranean salad with red pepper powder and lemon pepper sprinkle serves x 2

Ingredients

Preheat the oven to 180 degrees 350 Fahrenheit 

2 large Salmon fillets 

Salt and cracked black pepper 

2 tablespoons of olive oil 

1 teaspoon of red pepper powder (available in all good stores) 

1 teaspoon of lemon pepper (available in all good stores) 

Mix together the olive oil and the salt along with the peppers in a small bowl, gently massage onto the Salmon, and allow to rest for a few minutes. 

The Salad 

4 handful of mixed-leaf salad 

1/2 cucumber (sliced lengthways then sliced at an angle) 

8 cherry tomatoes (halved) 

1 red onion (peeled and finely sliced) 

8 mixed olives (black and green) 

100g feta cheese (diced) 

4 tablespoons of Olive oil 

Salt and pepper 

The good thing about this Salad is you can prepare a few hours in advance. Mix together all the ingredients together in a large bowl and refrigerate. 

The Cooking of the Salmon 

Once you try my idea of cooking this oven roasted Salmon recipe you will continue to cook your salmon the same way every time. 

Bring a medium-sized frying pan to medium to high heat, place skin side down, and cook for approx four minutes. Flip it over, transfer it to the oven, and cook for a further five. Carefully remove from the oven and place onto a board or plate allowing it to rest for a few minutes. 

The Plating 

Arrange the Salad in the centre of a large plate place the Salmon on top and sprinkle a little bit more of the red pepper powder along with the lemon pepper around the plate for an added touch of class to your presentation and enjoy this delicious oven roasted salmon recipe