Ingredients

• 1 (1-2.5kg) whole Tartan Quality Mark salmon, gutted and cleaned
• 2 tbsp olive oil
• juice of 1 lime
• salt and freshly ground black pepper
• sprigs of fresh dill
• knob of butter
• 1 leek, sliced lengthways
• 1 cucumber, sliced
• 6 tbsp ready made French dressing

Instructions

1. Place the salmon on a flat non-metallic dish and drizzle over the oil and lime juice. Add seasoning and place the sprigs of dill on top and inside the cavity.
2. Cover and leave to marinate for at least 1 hour.
3. Preheat the oven to 150°C, 300°F, Gas Mark 2.
4. Place the salmon on a large sheet of lightly oiled foil, wrap loosely and enclose to form a sealed parcel.
5. Place on a baking tray in the preheated oven for 25 minutes per 500g. Once cooked, allow to stand for 10 minutes then transfer to a serving dish. Carefully remove the skin from the salmon.
6. Melt the butter in a pan and lightly sauté the leeks.
7. Dress half the salmon in the sautéed leeks and the other in the cucumber slices. Pour over the French dressing and serve immediately.

Nutritional Information

• 670 kilocalories
• Carbohydrates: 2g
• Fat: 48g
• Omega-3: 5.4g