Baked Salmon With Crispy Capers And Herby Sauce

With chilli buttered spinach

Serves 2

INGREDIENTS:

For the salmon

2 x 150 g salmon filets, skinless

2 tablespoons extra-virgin olive oil

½ lemon, thinly sliced 

1 garlic clove, peeled and sliced 

2 tbsp capers, drained 

Sea salt 

For the fresh herby sauce

150g mayonnaise 

1 tbsp flat leaf parsley, finely chopped  

1 tbsp basil, finely chopped  

1 garlic clove, crushed

Juice of ½ lemon 

For the chilli buttered spinach

1 tablespoon of butter 

100 g baby leaf spinach 

Pinch of chilli flakes 

Serve with 2 lemon wedges

METHOD:

Preheat the oven to 220°C

Place the salmon filets on a roasting tray or dish, drizzle with the olive oil, and season generously with salt. Top each filet with a few slices of lemon, and garlic. Sprinkle the capers around the sides of the filets. Bake in the pre-heated oven for 10 minutes, or until the salmon is cooked and flakes easily with a fork. 

While the salmon is cooking make the fresh herby sauce. Blend the mayonnaise, herbs, garlic, and lemon juice in a blender until smooth. 

Place a saucepan over a medium heat and melt the butter, then add the spinach and chilli flakes. Sauté for 2 minutes, or until the spinach is wilted. Season to taste with sea salt. 

When the salmon is ready, remove it from the oven. To plate, divide the spinach between the two plates, and place the salmon on top. Drizzle the fresh herby sauce around the salmon, sprinkle over the capers, and serve with an extra lemon wedge. 

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