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Christmas Salmon

Christmas Salmon (620x930)

Here’s a great salmon alternative to the traditional Christmas ham or maybe a great Christmas entree that will leave your guests wanting more! Nutritious, delectable and light – perfect for lunch on a hot summer’s day. Enough said. Check out our Christmas salmon…

πŸ’‘ Ask your fishmonger for an appropriate side of salmon. We suggest 100 grams per person as an entree or 180 grams per person as a main.

🍽 makes 6 | ⏱ 30 mins


  • Salmon Fillets (100g per person for entree size)
  • 1 Tbsp Extra Virgin Olive Oil (EVOO)
  • 1 Lemon Zest
  • 1 Tbsp of Capers (drained)
  • 1 Bunch of Parsley (chopped)
  • 1 Bunch of Chives (chopped)
  • 1 Bunch of Dill (chopped)
  • 3 Tbsp of Dijon Mustard


  1. Preheat the oven to 180Β° and line a tray with baking paper.
  2. Place salmon pieces on the baking tray, skin side down and drizzle with EVOO, season with salt and pepper.
  3. Bake the salmon on the top shelf of your oven for about 10 minutes (note: it will continue to cook somewhat after coming out of the oven)
  4. While the salmon cooks, combine the lemon, capers and herbs in a bowl with salt and pepper to season.
  5. Transfer salmon to a serving platter, spread with mustard on top and spoon on a generous layer of herbs.

πŸ’‘Tip: We like to serve this with sliced tomato, bocconcini, basil and EVOO salad finished with a pinch of rock salt and a solid grind of pepper

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