SALMON FILLETS WITH HERBS AND RED PEPPER
PREPARE AHEAD: can be assembled up to 12 hours ahead.
- Preheat the oven 200°C/180°C fan/Gas 6 and line a baking tray with baking paper.
- Add the cream cheese to a bowl with the Parmesan, garlic and chives. Season with salt and pepper and stir together. Season the salmon with salt and pepper and spread the cream cheese mixture equally over each fillet.
- Mix the lemon zest and parsley together and sprinkle over each fillet, pressing down lightly. Place the fillets on the prepared baking tray (see tip) and arrange the peppers on top in a pretty pattern.
- Roast in the oven for 15–18 minutes or until the salmon is cooked through. Squeeze over the lemon juice and serve hot with new potatoes and dressed
MARY'S FOOLPROOF TIP - Place the salmon fillets fairly close to each other on the baking tray so that they keep each other moist and don’t dry out during cooking. You will know when they are cooked, as the flesh will become a matt pink colour all the way through.
This recipe is taken from: Mary Berry Foolproof Cooking