Spiced roast side of salmon

10-30 minutes 30-60 minutes 6 servings 600 kcal or less baked fish good for you healthy india indian-inspired lunch for 6 mains quick relaxed sunday roast fish roasted fish sunday whole fish

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Source

Ingredients

1½ kg side of salmon, skin on

1 tbsp olive oil, plus extra for brushing

½ tsp ground ginger

1 tsp paprika

½ tsp coarsely ground black peppercorns

1 tbsp wholegrain mustard

1 tsp honey

1 lemon, cut into wedges, to serve

Method

Heat oven to 200C/180C fan/gas 6. Line a big roasting tin with baking parchment or foil – this helps to prevent the fish from sticking to the tin as it cooks. Brush the salmon skin with oil and place it, skin-side down, on the paper.

Mix the ground ginger with the paprika, pepper, mustard, honey and 1 tbsp olive oil. Spread it evenly over the fleshy side of the fish.

Roast, uncovered, for about 20 mins until the salmon is cooked through – check by poking a knife into the fillet and making sure the fish flakes easily.

Serve directly from the tin, or use a couple of fish slices to carefully lift the salmon onto a big plate. Slice into portions and serve with lemon wedges on the side.