by in Recipes March 16, 2020

I had some Salmon fillets in the fridge and then on Saturday Lilly Higgins in the Irish Times had a delicious sounding recipe for Olive Oil Roasted Salmon so I thought I would try it for Sunday nights dinner.  Lilly suggested serving it with Cauliflower Puree but I served it with Stir Fried Green Vegetables.  It was very tasty, quick and very easy!!!

Here is how I made it.

  • 4 Salmon Fillets
  • 1 Lemon cut into round slices
  • bunch of Basil
  • 150 mls Olive Oil
  • bunch of Cherry Tomatoes –  (I take mine of the stem as I find once they are cooked they are hard to get off without them all squishing)
  • Sea Salt and Ground Black Pepper

Preheat the oven to 160 degrees.

Lay the Salmon on a rimmed baking tray.  You want the Salmon to be cosy in the tray as you want the oil to surround the Salmon.

Season the Salmon with Sea Salt and Ground Black Pepper.

Tuck the Basil in between the Salmon fillets.


Layer the Lemon slices on top of the Salmon.

Arrange the Cherry Tomatoes around the Salmon.



Pour the Olive Oil over everything, ensuring the fish is coated in the oil.

Place in the oven for 15 minutes then take out and baste the fish with the oil.

Cook for a further 10 minutes.

Whilst the Salmon is cooking for the last 10 minutes, prepare and cook your Green Vegetable Stir Fry.



These are the vegetables that I used as I had them in the fridge.  You can use whatever vegetables you want.

  • One bunch of Asparagus
  • One bunch Tenderstem Broccoli
  • 1/2 head of Romesco
  • Large bunch of Spinach
  • 2 cloves of Garlic, crushed
  • Oil for stir frying – approximately 2 tablespoons


Heat the oil in a Wok or large frypan.  Add the Vegetables and stir around.  Add the crushed Garlic and continue to stir fry.   Add two tablespoons of water and stir around whilst it evaporates.  The vegetables will now be ready.