Give salmon a squeeze of sunshine by combining it with oranges, spring onions and dill. The result is super-light and healthy.


  • ½ side salmon, filleted, pin boned and skinned

  • 3 mandarins or clementines

  • 1 thin-skinned unwaxed lemons

  • 2 shallots, chopped

  • 3 tbsp olive oil

  • 2 navel oranges, top and tail removed, each cut in 3 horizontal slices

  • 2 tbsp caster sugar

  • 1 tbsp green peppercorns

  • 1 small bunch dill, roughly chopped


  • 1.

    Roughly dice the mandarins and lemons and shallots and place in a saucepan big enough to hold them in one layer, cover with a plate and cover the plate with water and boil for 20mins.

  • 2.

    Meanwhile heat a large frying pan with 1 tablespoon of olive oil until almost smoking. Place the navel oranges slices flat in the pan and cook until one side is dark brown. Turn over and repeat, then sprinkle with the caster sugar.

  • 3.

    Spoon the boiled citrus mixture with a little of the water in to a food processor with the peppercorns and dill and blend until almost smooth. Tip into a bowl and set aside.

  • 4.

    On a work surface, lay out a sheet of foil 25cm (10 inches) longer than the salmon, dull side out. Lightly oil the foil, then lay the caramelized oranges two rows deep and the length of the salmon. Top with the fish. Spoon the clementine, pepper and dill mix on top of the fish, then bring the foil together to create an airtight parcel. Leave to marinate in the fridge for 1 hour.

  • 5.

    Preheat the oven to 220c/425f/gas mark 7. Place the salmon parcel on a flat roasting tray and bake for 15 minutes.

  • 6.

    Open and serve with green beans.

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