Servings4
Ingredients
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Instructions
- Heat the oven to 180°C (350°F). Sauté the vegetables in an ovenproof skillet until just tender.
- Beat the eggs with dill, lemon zest and black pepper and a little salt and pepper. Fold in the salmon and cheese or herbs listed.
- Pour the egg mixture into the pan and cook over low heat until the edges begin to set, then bake until the centre is just firm.
- Rest for 5 minutes, slice into wedges and serve with a tender egg bake with asparagus and feta.
Kitchen note: Taste the dill, mustard and lemon just before serving; their fresh notes should lift the salmon, not overwhelm it.
Why you'll like this recipe
- Dill, lemon zest and black pepper gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: a tender egg bake with asparagus and feta.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Prepare and measure the sides before you start cooking; salmon itself cooks quickly.
- Check the thickest piece first and stop cooking as soon as it is just done.
- Taste the sauce or dressing at the end and balance richness with lemon or vinegar.
What to serve with it
Serve with a tender egg bake with asparagus and feta. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Keep the salmon refrigerated and use it within the storage window on the package; once opened or assembled, eat promptly.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.