Centre cut of salmon with quick pickled red onion

Our centre cut of salmon is ideal for a quick Christmas Eve or Boxing Day meal. Simply place in the oven for 20 minutes and serve with crunchy pickled red onion and our zingy yogurt dressing.

35 mins

4

Easy

• 550g Field & Flower Centre Cut of Salmon
• 1 red onion (finely sliced)
• Juice of 1 lime
• Handful of fresh dill (roughly chopped)

For the yoghurt:
• 200ml Greek yoghurt
• 2 tbsp capers
• Squeeze of lemon juice
• Seasoning to taste

1. Preheat the oven to 180C/Gas mark 4. Place the salmon onto a non-stick roasting tray and season to taste. Roast for 15-20 minutes, or until the flesh flakes easily and loses its translucent appearance. Once cooked, cut the salmon into even slices.

2. While your salmon is cooking, prepare the quick pickled red onion by tossing the sliced onion in the lime juice and seasoning to taste.

3. Mix the yoghurt ingredients together and serve with the salmon, fresh dill and pickled red onion.