Make this lemon, dill and bay baked salmon and create a stunning centrepiece that is bound to impress visually as well as in the flavour stakes.
Preheat the oven to Gas Mark 6, 200°C, fan 180°C.
Put a large sheet of tin foil (large enough to enclose the fish) onto a large baking tray and brush with a little softened butter. Put two thirds of the lemon slices in a single layer in the middle of the foil and top with half the dill.
Put the salmon, skin-side down, on top of the lemons, season well, then top with the rest of the lemon slices, bay leaves and dill. Dot the remaining butter over the top of the fish.
Pull the sides of the foil up around the fish and pour the wine around the salmon. Tightly seal the foil into a parcel leaving a gap at the top to allow the fish to steam.
Bake in the oven for 25-30 minutes, or until the fish flakes easily with a fork. Remove from the oven and open the parcel straight away, as otherwise the salmon will continue cooking in the residual heat. Slice and serve.
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Salmon sides may only be available in limted stores.
The flavours of apple and citrus in this finest* Fiano white wine is the perfect accompaniment to this stunning baked salmon centrepiece, cooked with fresh lemons, dill and bay leaves.