The Best Roast Salmon

30 mins
Serves 1
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Directions

  1. 1Take your salmon on a tray with some paper.
  2. 2Take your salmon on a tray with some paper.
  3. 3Take your salmon on a tray with some paper.
  4. 4Drizzle the salmon with olive oil.
  5. 5Drizzle the salmon with olive oil.
  6. 6Drizzle the salmon with olive oil.
  7. 7Season the salmon with salt, sumac, and lemon zest.
  8. 8Season the salmon with salt, sumac, and lemon zest.
  9. 9Season the salmon with salt, sumac, and lemon zest.
  10. 10Bung the salmon in a 200°C preheated oven.
  11. 11Bung the salmon in a 200°C preheated oven.
  12. 12Bung the salmon in a 200°C preheated oven.
  13. 13Check the salmon after 12 minutes.
  14. 14Check the salmon after 12 minutes.
  15. 15Check the salmon after 12 minutes.
  16. 16Very carefully slice the zucchini on a mandolin.
  17. 17Very carefully slice the zucchini on a mandolin.
  18. 18Very carefully slice the zucchini on a mandolin.
  19. 19Drizzle the zucchini with olive oil and season with salt.
  20. 20Drizzle the zucchini with olive oil and season with salt.
  21. 21Drizzle the zucchini with olive oil and season with salt.
  22. 22Toss the zucchini well.
  23. 23Toss the zucchini well.
  24. 24Toss the zucchini well.
  25. 25Grill the zucchini for about 1 minute on each side.
  26. 26Grill the zucchini for about 1 minute on each side.
  27. 27Grill the zucchini for about 1 minute on each side.
  28. 28Pull your salmon out when it reaches about 50° internal temp.
  29. 29Pull your salmon out when it reaches about 50° internal temp.
  30. 30Pull your salmon out when it reaches about 50° internal temp.
  31. 31Let the salmon rest for 5 to 10 minutes.
  32. 32Let the salmon rest for 5 to 10 minutes.
  33. 33Let the salmon rest for 5 to 10 minutes.
  34. 34To a jug, add a bunch of mint, seeded mustard, juice of two lemons, a pinch of salt, and extra virgin olive oil.
  35. 35To a jug, add a bunch of mint, seeded mustard, juice of two lemons, a pinch of salt, and extra virgin olive oil.
  36. 36To a jug, add a bunch of mint, seeded mustard, juice of two lemons, a pinch of salt, and extra virgin olive oil.
  37. 37To a bowl, add your beans, zucchini, and the dressing.
  38. 38To a bowl, add your beans, zucchini, and the dressing.
  39. 39To a bowl, add your beans, zucchini, and the dressing.
  40. 40Toss with clean hands and serve.
  41. 41Toss with clean hands and serve.
  42. 42Toss with clean hands and serve.

Ingredients

  • 1 piece salmon
  • 1 piece salmon
  • 1 piece salmon
  • olive oil
  • olive oil
  • olive oil
  • salt
  • salt
  • salt
  • sumac
  • sumac
  • sumac
  • lemon zest
  • lemon zest
  • lemon zest
  • zucchini
  • zucchini
  • zucchini
  • bunch mint
  • bunch mint
  • bunch mint
  • seeded mustard
  • seeded mustard
  • seeded mustard
  • 2 juice of lemons
  • 2 juice of lemons
  • 2 juice of lemons
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • extra virgin olive oil
  • extra virgin olive oil
  • extra virgin olive oil
  • beans
  • beans
  • beans

Equipment

traypaperovenmandolingrilljugbowl

Tips

  • If you can't find a big piece of salmon, portions are fine.
  • Watch your hands when slicing zucchini on a mandolin.
  • Let the salmon rest for 5 to 10 minutes after cooking.