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    Roasted Salmon, Red Pepper, Celery and Black Olives (For 8)

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    Roasted Salmon, Red Pepper, Celery and Black Olives (For 8)

    This is one of Nick's favourite recipes 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 to 40 minutes
    • Total time: 40 minutes to 50 minutes 50 minutes

    Serves: 8


    • 1.3kg piece of salmon
    • 15g pack rosemary
    • 6 red peppers, cut into thin strips
    • 6 sticks celery, roughly chopped
    • 180ml extra virgin olive oil
    • Juice of 1½ lemons
    • 4 tsp dried oregano
    • 4 tbsp chopped parsley
    • 16 pitted black olives
    • 200ml dry white wine


    1. Preheat the oven to 220°C, gas mark 7.
    2. Wash and pat dry the salmon. Fill the cavity with 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 roasting tin. Lay the salmon on top and tuck in the olives. Pour over the wine.
    4. Bake for 30-40 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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