Baked Salmon with Fine Herbs

Baked Salmon with Fine Herbs

Cooking time


1- Preheat oven at 180 degrees.

2- Place the salmon, skin side down on some baking paper in an oven tray. Coat generously with Cobram Estate Extra Virgin Olive Oil and salt. Place in oven for 20- 25 minutes, or until you can poke a knife in and it’s just slightly pink in the centre.

3- Combine your herbs in a bowl and toss through before dividing the mixture into 2 separate bowls (one reserved for garnish).

4- Whisk in a mixing bowl, one portion of the herbs, shallots, sour cream and baby capers until combined.

5- Garnish salmon with remaining herbs just prior to serving with dressing and lemon wedges on the side.

Recipe from Michael Weldon, The Cook's Pantry

Ingredients Chevron Icon

1.25kg Coles fresh skin on salmon side fillet

2 tbsp Cobram Estate Robust Extra Virgin Olive Oil

Big pinch of salt


Dill, stemmed removed and finely chopped

15g tarragon, stems removed, finely chopped

20g chives, finely chopped

20g continental parsley, leaves only finely chopped

2 finely diced shallots

500g sour cream

2 tbsp baby capers, roughly chopped

1 lemon, sliced into wedges to garnish