Cherry jam thumbprints recipe, from our academy’s recipe selection.
2 x 150g salmon fillets
1 tbsp olive oil
juice of 1⁄2 a lemon, plus lemon wedges, to serve
1 heaped tsp lemon fish seasoning
1⁄2 tsp sea salt
1 red bell-pepper, sliced or diced
250g broccoli florets
a small pinch of sea salt and ground black pepper
Preheat oven to 200 ̊C/400 ̊F.
Place the salmon fillets on a plate and pat gently with kitchen roll to remove excess moisture.
Drizzle 1 tbsp olive oil over a foil-lined baking tray.
Place the salmon fillets in the centre of the tray. Squeeze the juice of half a lemon over the salmon. Season with lemon fish seasoning and sea salt.
Arrange the red bell-pepper around the salmon.
Add the broccoli to the tray. Season the vegetables with sea salt and ground black pepper.
Bake for 20 minutes, turning the vegetables halfway during cooking time.
Serve with lemon wedges.
Store any leftover salmon in an airtight container and refrigerate for up to 2 days.