Salmon is the perfect dinner choice when you want something quick yet packed with nutrition. This fish tastes great when flaked into a pasta sauce or air-fried in cubes to put in a poke bowl, but it’s also just as delicious served with a simple side of veggies.
One of the fastest ways to prepare a fillet of salmon is to pan-fry it or stick it under the grill. However, with autumn now fully upon us, it’s a great time to slow down your cooking and become more intentional with it. And food experts from Hello Fresh have recommended switching up the way you cook salmon with an autumnal twist – and it’s so easy.
Mimi Morley, senior recipe developer at the food box delivery company, said: “You don’t need to give up lighter proteins the second summer ends. The trick is to treat them differently. In fact, salmon works amazingly well during the colder months if cooked properly and paired with the right ingredients.
“The nutritional benefits from salmon are ideal for the time of year. It’s packed with omega-3s and vitamin D, which are great for those darker and colder days.”
How to cook salmon perfectly
According to Mimi, cooking methods make a huge difference when it comes to preparing food seasonally. And as the weather gets colder and darker, autumn is all about slower, more mindful techniques that build flavour gradually.
“Grilling is quick and light, which suits summer, but roasting helps ingredients develop more flavour,” she said. “Oven-roasting salmon with root vegetables is one of the easiest ways to give it that autumn feel.”
Her go-to pairing is roasted butternut squash, beetroot, pepper and tenderstem broccoli. “The sweet, earthy flavours compliment the salmon. You can also roast everything on one tray, making it an easy dish to throw together without any fuss.”
Roast salmon recipe
Ingredients
- Four skinless salmon fillets
- One tbsp olive oil or melted butter
- Chopped herbs
- Lemon slices and steamed long-stem broccoli, to serve (optional)
Method
Heat the oven to 180C/160C fan. Brush each salmon fillet with the oil or butter and season well.
Put the salmon fillets in an ovenproof dish. Cover if you prefer your salmon to be tender, or leave uncovered if you want the flesh to roast slightly.
Roast for 10-15 minutes (or about four mins per 1cm thickness) until just opaque and easily flaked with a fork. Serve with a sprinkling of chopped herbs, lemon slices and steamed long-stem broccoli, if you like.
