Herb Crusted Salmon for Father’s Day

An easy idea for cooking up a memorable Father's Day lunch.

If you don’t want to use the whole bulb of roasted garlic you can keep any spare in a small jar or tub with a lid, just top up with olive oil to cover and store for up to two weeks in the fridge.  It’s great used in dressings, spread on toast or a pizza!

You can use dried herbs but then you’ll only need about one third the amount as the flavour is more concentrated than in fresh herbs.

Ingredients

• 2 BigFish plain Salmon Fillets

  (or use our Organic if you prefer!) defrosted according to pack instructions

• 1 jar Dijon mustard
• 150-300g of fresh chopped herbs

  we suggest a mix of parsley, coriander, basil and rosemary. 

• A bulb of garlic

  for roasting

• Spring onions

  to garnish

• Olive oil

Method

• 1.

  Heat the oven to gas mark 6/200°C (180°C fan).  Separate the garlic cloves, then pop them (unpeeled) in a dish or on a baking sheet, lightly coating in a little olive oil.  Roast for 20-25 minutes in the oven until the skin is lightly browned and the cloves are soft.  Allow to cool for about 10 minutes.

  Turn the oven down to gas 3/170°C (150°C fan). 

• 2.

  While the garlic is cooking, prepare the salmon fillets.  Place them in a dish and cover very generously with mustard, use at least 150g (even the whole jar!)

• 3.

  Mash at least six cloves of roasted garlic (more if you like) and mix with the chopped herbs, then cover each fillet completely with this mixture.

• 4.

  Wrap the fillets in tin foil and bake for 20 minutes.  Check halfway through to make sure you don’t overcook, bearing in mind that thicker fillets will take slightly longer.

• 5.

  Now serve, garnishing with a little finely chopped spring onion.  We enjoyed this dish with some nice wild rice and steamed spinach, or you could maybe try it with new potatoes and seasonal English asparagus!