This Morning's whole roasted salmon

This Morning's whole roasted salmon

Lesley Waters cooks up a healthy New Year dish which is great served with a warm orange pepper sauce and smoky puy lentils.

Serves 8

Roasted Salmon


  • 3 courgettes, grated
  • 1 lemon, zest only
  • 60ml/4tbsp olive oil
  • 2 pieces salmon fillet, about 800g each, pin boned with skin left on


  1. Pre-heat the oven to 200C/ 400F/ Gas 6.
  2. Grate the courgettes and place in a bowl with the lemon zest, 30ml/2tbsp olive oil and season generously.
  3. Put one salmon fillet, skin side down, on a roasting tray. Spread over the courgette mixture then put the other fillet on top skin side up. Tie up with string every 2.5cm/ 1 inch. Drizzle over remaining oil and season with a little sea salt. Roast for approx 40/ 45 minutes or until just cooked through.
  4. Remove the salmon from the oven allow to rest for 10 minutes before serving and place onto a serving dish. Serve with the smoky lentils.

Warm orange and black pepper sauce

You only need a spoonful of this but it's really wonderful with the fish and lentils.


  • 2 shallots, very finely chopped
  • 2 teaspoons freshly ground black pepper
  • 300mls orange juice ( approx juice 3 large oranges )
  • 1 tablespoon white wine vinegar
  • Approx 6 tablespoons double cream


  1. Place the shallots, pepper, orange juice and vinegar in a medium saucepan. Bring to the boil and simmer until the mixture has reduced by half. Add the cream and reduce a little further on a gentle heat for approx 30 seconds.
  2. Season with salt and pepper to taste serve warm ( can be made ahead and reheated extra orange juice or a splash of water can be added if it becomes too thick )

Smoky Puy lentils with balsamic and pancetta


  • 4 red peppers, halved, deseeded and quartered
  • 3 large red onions, peeled and each cut into 8 wedges
  • 8 tablespoons olive oil
  • 400g puy lentils, washed
  • 3 tablespoons balsamic vinegar
  • 6 garlic cloves, whole and unpeeled
  • 115g / 4oz pancetta lardoons
  • Salt and freshly ground black pepper


  1. Preheat the oven to 200 C/ 400 F / Gas Mark 6.
  2. Put the peppers and red onions into a large roasting tin. Pour over 3 tablespoons olive oil and season well. Roast in the oven for 30 minutes.
  3. Meanwhile, cook the lentils as directed on the packet until just tender. In a jug, whisk together the remaining oil and balsamic vinegar.
  4. Add the pancetta and garlic to the red onions and peppers and cook for a further 15 minutes or until the pancetta is golden.
  5. To assemble, squeeze the pulp from the roasted garlic and whisk into the balsamic dressing. Drain the cooked lentils and transfer to a large bowl. Pour over the dressing, season well and toss together. Gently stir through half the roasted vegetables and pancetta and transfer to a serving dish. Spoon the remaining vegetables and pancetta over the lentils and serve at once.


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