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Baked lemon salmon with buttered carrots and leeks

Name: Baked lemon salmon with buttered carrots and leeks
Yield: Serves 4
Cuisine: British recipes
Ingredients: 75g British free-range bacon lardons; 30g unsalted butter, plus extra to bake; 1kg carrots, halved lengthways and cut diagonally into 3cm pieces; 400g leeks, cut diagonally into 5cm pieces; 5 fresh rosemary sprigs, leaves picked and roughly chopped; 4 sustainable salmon fillets; 1 lemon, cut into 5mm slices; To serve (optional); Crusty bread

Published: 14 Dec 16
Updated: 18 Mar 24

A simple smart seafood supper ready to be eaten in just one hour.

Easy
November 2016

Test kitchen approved

Serves 4
Hands-on time 20 min, oven time 40 min

A simple smart seafood supper ready to be eaten in just one hour.

Nutrition: per serving

Calories: 517kcals
Fat: 31.1g (9.6g saturated)
Protein: 31.2g
Carbohydrates: 21.5g (19.7g sugars)
Fibre: 12.9g
Salt: 0.4g

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Ingredients

75g British free-range bacon lardons
30g unsalted butter, plus extra to bake
1kg carrots, halved lengthways and cut diagonally into 3cm pieces
400g leeks, cut diagonally into 5cm pieces
5 fresh rosemary sprigs, leaves picked and roughly chopped
4 sustainable salmon fillets
1 lemon, cut into 5mm slices

To serve (optional)

Crusty bread

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Method

Heat the oven to 200°C/180°C fan/gas 6. Fry the bacon lardons (without any oil) in a frying pan over a medium-high heat for 5-6 minutes until starting to crisp, then transfer to a plate and set aside.
Add the 30g butter to the same pan over a medium heat. When it has melted, add the carrots, leeks and rosemary, then toss in the butter until well combined. Transfer to a large roasting tin and cook for 25 minutes.
Top each salmon fillet with a knob or two of butter and lemon slices, then season with salt and pepper. When the vegetables have been in the oven for the required time, add the salmon to the roasting dish. Return to the oven and cook for a further 15 minutes or until the vegetables are tender and the fish is cooked and flakes easily. Serve with crusty bread, if you like.

Recipe from November 2016 Issue

Nutrition

Nutrition: per serving

Calories: 517kcals
Fat: 31.1g (9.6g saturated)
Protein: 31.2g
Carbohydrates: 21.5g (19.7g sugars)
Fibre: 12.9g
Salt: 0.4g

delicious. tips

The ingredients can easily be doubled or halved depending on the number you’re feeding.

Buy ingredients online

Published: 14 Dec 16
Updated: 18 Mar 24

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L Sinclair says:

10th Jan 2022 at 4:50 pm

Just a question re – Baked lemon salmon with buttered carrots and leeks
What becomes of the bacon lardons, please?

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1. Thea Everett says:
  
  26th May 2022 at 9:51 am
  
  Thanks for your question. At step 3, when you add the salmon to the partially roasted vegetables, add the lardons too. Happy cooking!