A big salmon fillet makes the most wonderful centrepiece for any spread, and luckily, they are surprisingly easy and quick to cook as well
Ingredients
- 800g – 1kg salmon fillet
- 1 small orange (juice)
- 1 tbsp Dijon mustard
- 1 Tbsp maple syrup
- 2 tsp paprika
- Salt and pepper
Garnish
- 2 Tbsp pistachios (roasted and roughly chopped)
- ¼ cup fresh parsley (finely chopped)
Method
- Preheat the oven to 220 degrees.
- Line a large rimmed baking tray with foil and then with baking paper (this will ensure easy cleanup).
- Pat the fillet dry and season with salt; place it into the prepared baking tray.
- In a medium bowl, combine orange juice, mustard, maple syrup, and paprika; mix well. Spoon or brush the mixture over the salmon fillet.
- Bake the salmon until cooked through, and the flesh easily flakes with a fork, about 25 minutes.
- Once the salmon has cooked, top it with parsley before serving.
Tips
- Double lining your baking tray with tin foil and then with baking paper makes clean up a breeze – no one likes stinky fish lingering!
Variations
- Swap pistachios for toasted pine nuts or almonds.
- Swap parsley for coriander.
- swap maple syrup for honey.
