Roasted Salmon
  |  First Published: August 2007

This is such an ordinary title for such a terrific meal. It doesn’t even start to describe the taste of salmon imbued with a herb stuffing, roasted on a bed of citrus slices and served with crispy roasted potatoes!

It is a delicious and simple way to serve up a roasted fish. I think you will be scrumptiously surprised.

Roasted Fish with Citrus Slices

For this recipe you can use part of the fish or a whole fish, depending on its size and the number of people that you are serving. Stuff the cavity of the fish with herbs of your choice. I have used my seafood favourites which include parsley, thyme and chives. You could also use oregano, basil and dill as an alternative.


1kg piece of salmon

Freshly ground salt and pepper

1 handful each of parsley, thyme and chives

4 tablespoons olive oil

2 lemons, sliced thinly

2 limes, sliced thinly

2 oranges, sliced thinly

100ml white wine


(1) Preheat your oven to 400F/220C.

(2) Season the salmon inside and out with the freshly ground salt and pepper and then stuff the herbs inside the cavity of the fish. Drizzle a couple of tablespoons of olive oil over the base of a shallow baking dish. Cover the base of the baking dish with the citrus slices, reserving two or three of each type to use on the top of the fish when it is roasting.

(3) Place the salmon on top of the citrus slices and arrange the reserved slices on the top of the fish. Drizzle the remaining olive oil and the white wine over the top of the salmon. Place into the oven and roast for approximately 30 minutes, depending on the size and thickness of your fish. To test, carefully lift up a couple of citrus slices at the thickest part of the fish and insert a skewer. The flesh should flake easily.

Roasted Potatoes

12 or so baby potatoes, scrubbed and cut into half

Olive oil

Freshly ground salt and pepper


(1) Coat a baking sheet with olive oil and sprinkle generously with salt and pepper. Place the baby potatoes, cut side down, on the tray and place into the oven at the same time as the fish. Roast the potatoes until golden brown and tender. The potatoes should take approximately the same time as the fish to roast.

(2) To serve, place a few of the roasted citrus slices on each plate and top with a portion of the roasted fish. Spoon a little of the pan juice over the fish and don’t forget to add a generous amount of the golden roasted potatoes.

The seafood in this recipe was supplied by Princess Charlotte Seafoods, (07) 3256 9175. Princess Charlotte Seafoods are at the Powerhouse Markets (2nd and 4th Saturday of the month), the Blackwood Street Markets (last Sunday of the month) and the Rocklea markets.

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