Oven-baked Christmas Salmon

A quick Christmas meal option, this oven-baked salmon with cranberries is the perfect recipe to add to your Christmas menu collection

Prep Time

5-10 mins

Cook Time

15 mins

Serves

4

Ingredients

For the Salmon and Marinade

4 Salmon fillets

30g Butter

3 Garlic cloves

1 tbsp Honey

240g Greek yoghurt

For the Christmas Toppings

1 tsp Lemon juice

6g / 2 tbsp Fresh dill

40g Flaked almonds

70g Dried cranberries

1 Pomegranate (seeds)

1 tbsp Vinegar

1 Bunch of parsley

2 tbsp Honey

3 Cloves of garlic (chopped)

Method

Preheat the oven to 200°C and line a baking tray with Bacofoil® Non-Stick Kitchen Foil (thanks to the BacoLift® surface you don’t need to use any oil, nothing sticks and the fish cooks evenly

To give the salmon that special flavour, prepare a marinade of brown butter (brown butter is regular butter cooked a bit longer than usual until the milk solids toast and turn brown. You’ll cook the butter just past the melting point to give it a magical nutty, toasty flavour) garlic and honey and generously brush the salmon fillets with it

Place the salmon into the hot oven and cook for around 15 minutes until it is tender and still slightly translucent

In the meantime, prepare the dill yoghurt and the Christmas topping. Firstly season the Greek yoghurt with chopped garlic, dill and lemon juice, mix thoroughly and set aside

Next, in a separate bowl, combine the flaked almonds, vinegar, honey, pomegranate seeds, dried cranberries and parsley

Then it’s time to bring the three ingredients together and enjoy the irresistible trio!