The punch of lime zest and the heady flavour of thyme creates a surprisingly fragrant flavour for a whole fillet of salmon. Perfect with crunchy skinned potatoes and lemony greens.
- 6 medium sized baking potatoes, skins on
- 2 Tbsp olive oil
- Three sprigs fresh rosemary leaves (remove from stalks)
- Sea salt flakes and freshly ground pepper, to season
- Whole fillet of salmon, boneless with skin on, approx 800g
- 2 fresh limes (one for juice and zest; the other cut into slices)
- Handful of whole thyme sprigs
Preheat oven at 200 deg C.
Pierce each potato with a fork several times. Combine rosemary leaves with a generous sprinkle of salt, freshly ground pepper and olive oil in a roasting dish. Roll each potato around the dish to evenly coat with the seasoning. Cook in pre-heated oven for approximately 60 minutes, until skins are crunchy and slightly wrinkly.
Line another oven tray with baking paper. Place salmon skin side down on baking paper and drizzle with the juice and zest of one lime. Place lime slices and thyme sprigs decoratively on top of the salmon.
After 40 minutes, check potatoes have softened by inserting a sharp knife into the largest potato - the knife should go into the potato with ease.
Place salmon in oven and cook for 15-20 minutes. Salmon should still be relatively bright pink (slightly under-cooked) as it will continue to cook for a few minutes once out of oven. Serve whole on a large flat serving plate with potatoes and greens.
Serving suggestion: stir fry green vegetables (beans, asparagus, brocollini), in a little olive oil ie just enough oil so they don’t stick to pan. Add a generous squeeze of lemon juice (one small lemon) and top with sliced toasted almonds just before serving.
ps you could cook the salmon and potatoes on a BBQ with a lid too; weather dependent that is!