Baked Irish Salmon with Parsley‑Lemon Dressing
Tender salmon fillets baked with a bright parsley‑lemon dressing, served alongside steamed greens and a drizzle of oat‑yoghurt for a light yet satisfying Irish meal.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 6
Preheat the oven to 200°C / 400°F (180°C fan). Line a baking tray with parchment paper.
-
Step 2 of 6
Place the salmon fillets skin‑side down, brush with olive oil and season with salt and pepper.
-
Step 3 of 6
Bake for 12‑15 minutes, until the flesh flakes easily with a fork but remains moist.
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Step 4 of 6
Meanwhile, whisk together oat‑yoghurt, lemon zest, lemon juice, parsley and garlic; season lightly with salt.
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Step 5 of 6
Steam the broccoli and carrots until just tender, about 5 minutes, then toss with butter and a pinch of salt.
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Step 6 of 6
Serve each fillet topped with a generous spoonful of the parsley‑lemon dressing alongside the vegetables.
Notes from the kitchen
If oat‑yoghurt is unavailable, plain Greek yoghurt works as a substitute; the sauce will be slightly richer.
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