This is one to impress at a dinner party. It’s sophisticated and tasty but – whisper it! – incredibly easy to make.
- Side of salmon weighing around 1.8 kg (4lb)3 bay leaves
- For the stuffing:
- 200g (7oz) ground almonds
- 200g (7oz) cream cheese
- 6tbsp capers, rinsed and roughly chopped
- 100g (3½ oz) semi-dried tomatoes, roughly chopped
- 8tbsp chopped fresh dill
- 2 lemons, zest plus 1tbsp juice
To make the stuffing, combine all the ingredients and season well with black pepper – you shouldn’t need any salt because of the capers. Put the side of salmon on a large chopping board and cut a slit all the way down the length, to create a deep ‘pocket’ for the stuffing. Cut one of the lemons into slices and place them along a large sheet of foil on a baking sheet and put the salmon on top, skin-side down.
Spoon the stuffing into the ‘pocket’ in the salmon (it’s easier if you use your hands). Press the top part of the flesh down over the stuffing and season the whole thing with salt and pepper, and top with the bay leaves. Wrap in the foil and roast in a preheated oven at 180°C (350ºF, gas mark 4), for 30-40 mins, or until the salmon is cooked through (it should feel firm to the touch). Allow to cool a little before transferring to a large serving platter. Garnish with a sprig of fresh dill and a lemon wedge.
Top tip for making Lemon and dill roast salmon
This salmon is delicious served with a simple cucumber salad with white wine vinegar and dill dressing.