Dill-Roasted Wild Salmon and New Potatoes

• 800g baby new potatoes (Jersey Royal)
• 100ml olive oil
• sea salt
• 1 red onion, thinly sliced into rings
• 4 skinless wild salmon fillets
• juice and grated zest of an orange
• 2 tablespoons of pumpkin seeds
• black pepper
• 2 bunches of fresh dill, chopped

1. Preheat the oven to 190°C.
2. Cook the potatoes in boiling salted water the day before, then store them in the fridge overnight.
3. Cut the cooked potatoes in half and place them in a large roasting tin. Add the olive oil and sprinkle with sea salt. Roast in the preheated oven for 15 minutes.
4. After 15 minutes, scatter the thinly sliced onion over the potatoes in the roasting tin. Continue to roast for another 15 minutes.
5. Increase the oven temperature to 220°C. Nestle the salmon fillets between the potatoes and onions in the roasting tin.
6. Drizzle the orange juice over the salmon and potatoes, then sprinkle with the grated orange zest, pumpkin seeds, chopped dill, and black pepper.
7. Roast for 8–10 minutes more, until the salmon is nicely browned and cooked through.
8. Serve one salmon fillet per person, accompanied by steamed or stir-fried greens.

If you’re looking for more recipes to benefit your health and wellbeing, some of our residents’ favourites include: 

• Steamed Asparagus, Green Herb Sauce and Parmesan
• Three Nut Lemon Cheese-Less Cheesecake
• Nut Loaf (Burgers) with Faux Fried Egg