less than 30 mins
10 to 30 mins
These salmon fillets, with their decorative topping of herby cream cheese and roasted red peppers, will impress at any dinner party.
By Mary Berry
- 280g/10oz full-fat
- 30g/1oz finely grated
Parmesan (or alternative vegetarian hard cheese)
garlic clove, crushed
- 2 tbsp finely chopped fresh
- 6 x 125g/4½oz
salmon fillets, skinned
lemon, juice and zest
- 1 small bunch fresh
parsley, finely chopped
- 150g/5½oz roasted red
peppers from a jar, drained and very thinly sliced
- salt and freshly ground
Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.
Add the cream cheese to a bowl with the Parmesan, garlic, chives and salt and pepper and stir. Season the salmon with salt and ground black pepper and spread the cream cheese mixture equally over each fillet.
Mix the lemon zest and parsley together and sprinkle over each fillet, pressing down lightly. Place the fillets fairly close together on the prepared baking tray and arrange the peppers on top in a pretty pattern.
Roast in the oven for 15–18 minutes, or until the salmon is cooked through. Squeeze over the lemon juice and serve hot with new potatoes and dressed salad leaves.
If covered and chilled in the fridge, this dish can be assembled up to 12 hours ahead.
Place the salmon fillets fairly close to each other on the baking tray so that they don’t dry out during cooking. You will know when they’re cooked, as the flesh will become a matt pink colour all the way through.
Choose salmon fillets cut from the middle of the fish to ensure they are all the same size and shape and cook at the same rate.