Baked Lemon Salmon with Prawns

Catherine’s Farmhouse Kitchen

Serves: 4

Author: Chef Catherine Fulvio


For the salmon,
• 1.3 lb whole piece salmon fillet, skin removed
• 1 lemon, sliced thinly
• olive oil, to brush
• sprigs of dill, to taste
• salt and freshly ground black pepper, to taste

For the pickled onion,
• 1 red onion, thinly sliced
• 2 ¾ fl. oz rice vinegar
• 1 tsp sugar
• 1 tsp salt

For the prawns,
• 8 oz prawns, shells removed and deveined
• 2 tbsp butter
• 1 tbsp olive oil
• ½ tsp paprika
• spritz of lemon
• 4 cups arugula leaves
• 6 radishes, sliced thinly
• 1 generous bunch fresh dill
• lemon wedges, to serve

1. For the salmon, preheat the oven to 350°F. Line a roasting tray with parchment.

2. Place the whole salmon fillet on the parchment. Drizzle with a little oil and arrange the lemon slices along the center. Roast for 20 to 25 minutes or until cooked. The flesh should flake away easily when a knife is pressed against it.

3. For the pickled onion, while the salmon roasts, pour the rice vinegar, and the sugar and salt, over the sliced red onions and stir well.

4. For the prawns, during the last 5 minutes of roasting the salmon, heat a large frying pan with butter and oil to a medium-high heat. Add the paprika, prawns and sauté until golden and lightly caramelised (they turn pink). Season with salt and freshly ground black pepper.

5. To serve, arrange the arugula leaves on a large platter.

6. Transfer the salmon fillet onto the leaves and spoon the prawns with their juices on top of the salmon. Sprinkle around some slices of radish, add the pickled red onion slices and sprigs of dill. Serve the salmon with lemon wedges.