It's served with an easy and savory lemon dill sauce. Creamy, buttery, and zesty, we found ourselves eating the lemon dill ...

Place the salmon fillets in a microwave ... and whisk thoroughly. Add the lemon juice and a grind of black pepper (if using) – and whisk. Either pour the sauce over the fish or, using a fish ...

If liquid is beginning to seep out of the salmon, it is overcooked – it should be holding the juices. To make the sauce, place the parsley leaves in a food processor. Add the lemon and blitz ...

Place the lemon slices, herbs ... to cook slightly for a few minutes after you remove it from the oven. Sauce: While the salmon is roasting, place all the ingredients for the sauce in a bowl ...

Finely shredded lemon zest or a crushed garlic ... salt and pepper too which will give your mayo sauce the perfect tanginess. To cook your salmon, preheat your oven to gas mark five and then ...

Ingredients: Zest and juice of one large lemon Half a pack of fresh tarragon, finely chopped Two tablespoons of olive oil Four boneless salmon fillets Method: Make the sauce by putting the lemon ...

half of lemon juice, 1 Tbsp. honey, and a pinch of red pepper flakes. Cook, undisturbed, until garlic is slightly softened, about 30 seconds. Continue to cook, spooning sauce over salmon ...

Sauce will keep in an airtight container in the fridge up to 2 weeks. Before serving, gently reheat in a small pan to just a little warmer than room temperature. Make the salmon: Preheat oven to ...

4. For sauce vierge, combine chopped tomato, dill leaves, capers, shallot, olive oil and seasoning. 5. Start the plating with quinoa on the bottom put salmon over it and then topped with sauce vierge.