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    Roasted Salmon, Red Pepper, Celery and Black Olives (for 4)

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    Roasted Salmon, Red Pepper, Celery and Black Olives (for 4)

    Great recipe for 'the king of fish'. It is a particularly good way to cook a large piece of salmon - not only does it allow the Italian-influenced flavours to infuse the fish, but the vegetables also cook at the same time. It is equally good served hot or cold.

    • Christmas
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 3 sticks celery, roughly chopped
    • 100 ml extra virgin olive oil
    • Juice of ½ lemon
    • 2 tsp dried oregano
    • 2 tbsp chopped parsley
    • 8 pitted black olives
    • 100 ml dry white wine
    • 4 x 150g skin-on salmon fillets
    • 4 small sprigs rosemary
    • 3 red peppers, cut into thin strips


    1. Preheat the oven to 220°, gas mark 7.
    2. Make a slit in the salmon and insert the rosemary. Blanch the pepper and celery in boiling water for 2-3 minutes, drain thoroughly.
    3. In a bowl, whisk together the oil, lemon juice, herbs and seasoning. Add the peppers and celery and toss well to coat. Spread them over the base of a small roasting tin. Lay the salmon on top and tuck in the olives. Pour over the wine.
    4. Bake for 30 minutes basting the salmon halfway through.

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    Cook's tips

    Replace the rosemary with dill for an alternative flavour.


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