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Roasted salmon & artichokes
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Total Time:
1 hour 25 minutes
Impress your guests with a showstopping whole sides of salmon stuffed with flavorful ingredients, wrapped in smoky bacon for a taste sensation. Ideal for a memorable weekend feast.
Ingredients:
  • olive oil
  • 2 x 1 kg sides of salmon skin on, scaled, pin-boned, from sustainable sources
  • 100 g blanched almonds
  • 2 cloves of garlic
  • 2 lemons
  • 100 g stale ciabatta
  • 2 fresh baby Italian artichokes
  • 1 x 280 g jar of artichoke hearts in oil
  • 1 bunch of fresh mint (30g)
  • 12 rashers of higher-welfare smoked streaky bacon
  • 1 bunch of fresh thyme (30g)
Instructions:
  • Preheat the oven to 220ºC/425ºF/gas 7. Line a large baking tray with greaseproof paper and lightly oil it. Lay butcher’s string across the tray at 5cm intervals. Place salmon fillet on top, skin side down. Toast almonds until golden, then process with garlic, lemon zest, and ciabatta. Season with black pepper and spread over the salmon. Prep fresh artichokes and jarred artichoke hearts. Sauté in artichoke oil with mint. Place artichoke mixture on the breadcrumb layer. Top with the second salmon fillet, bacon, and thyme. Tie the strings around both fillets. Drizzle with more artichoke oil and excess crumbs. Roast in the oven at 180ºC/350ºF/gas 4 for 35-40 minutes until golden and crisp. Let it rest for 10 minutes, then serve with lemon wedges. Enjoy with buttered new potatoes and a green salad.

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