1 x 2kg/4lb 8oz salmon, filleted to give two sides, skin on

3 limes, sliced

good handful mixed herbs such as chives,  parsley, dill, chervil or tarragon

2 bay leaves

splash white wine


Heat oven to 200C/180C fan/gas 6. Sit one of the salmon fillets, skin-side down, on a large sheet of foil or baking parchment.

Scatter with the lemon slices, herbs and seasoning, then sit the second fillet on top – skin-side up.

Tie in 2-3 places with string to secure, splash with wine and fold up the foil or paper to seal.

Can be chilled for up to 3 hrs.

Place on a baking sheet and bake for 50 mins-1 hr until the salmon is cooked through – check by poking a knife into the fillets and making sure the flesh flakes easily.

Serve in foil or paper on a serving plate, or carefully lift out using a couple of fish slices.

Slice into portions and serve.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Roasted salmon
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