Want a dish to impress your dinner guests? Make our succulent, melt in the mouth Nordic baked salmon, served with crisp fried greens, radicchio and asparagus.
This is a truly showstopping dish for any occasion, but particularly great for Easter, making it a great alternative to the classic roast lamb. With a pinch of Maldon Salt, a handful of dill and squeeze of lemon, this dish will cause your guests to have a second helping.
What Does ‘Nordic Baked’ Mean?
The Nordic baking style is known for being fuss-free, easy to follow yet equally delivering on impactful flavour!
The style is also known for it’s minimalism, where Bronte Aurell, the owner of ScandiKitchen in London and author of The Scandi Kitchen and Fika & Hygge told the The Independent, ‘We do things that make sense and that are functional. You see this in everything from our design to our food.”
This is why you will find our recipe easy to follow when baking the salmon, resulting in a juicy dish to enjoyed amongst a bed of crisp veg.
When Should You Salt Your Salmon?
You should add a pinch of Maldon Salt no more than 15 minutes before cooking. This is because if you add salt too early, it will dry out the fish when you cook it. As a result, you should always sprinkle a generous pinch of Maldon Salt just when you are about to bake your salmon. This will result in the fish to maintain beautiful succulency and flavour…delicious!
How to Make Nordic Baked Salmon, Stir Fried Greens, Radicchio & Asparagus
- Preheat the oven to 180C.
- On a foil lined baking tray place the two salmon fillets, skin side down. Drizzle over 1 tbsp olive oil and season with cracked black pepper and a pinch of Maldon Salt.
- Place into the preheated oven for 15 minutes until cooked through.
- Remove from the oven.
- Whilst the fish is cooking, prepare the stir-fried vegetables. In a large frying pan heat up the other 1 tbsp olive oil. When hot add the asparagus, spring greens and radicchio. Stir fry the vegetables for 3 minutes until they are just wilted and cooked through.
- Season the vegetables with cracked black pepper, a pinch of Maldon Salt and a squeeze of lemon juice.
- On two plates divide the vegetables. Place the fish fillet on top and then garnish with sprigs of dill and lemon wedges to squeeze over.
