Stuffed salmon roast with lemon-caper sauce

Try this easy stuffed salmon roast for a stress-free main. Served with a homemade lemon-caper sauce, this dish is impressively easy.

12

10m

Note: + 10 mins resting time

45m

Ingredients

  • 2 x 750g pkts Coles Salmon Roast
  • 2 lemons, zested, juiced
  • 2 tbs drained baby capers, chopped
  • 1 tsp Dijon mustard
  • 1 tbs chopped dill
  • 1 tbs chopped chives
  • 2 tbs olive oil
  • Steamed sugar snap peas, to serve
  • Watercress, to serve

Method

STEP 1

Preheat oven to 220°C. Line a large baking tray with baking paper. Place the salmon on the lined tray. Roast for 45 mins or until cooked through. Cover and set aside for 10 mins to rest.

STEP 2

Meanwhile, whisk the lemon juice, capers, mustard, dill, chives and oil in a small bowl. Season. Add the lemon zest and stir to combine.

STEP 3

Place the salmon on a serving platter and drizzle with the lemon sauce. Serve with the steamed sugar snap peas and watercress. 

Serve with dill sprigs and lemon wedges.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.