Sail into weekend entertaining with this one-pan wonder, perfect for your Easter celebrations! Beneath the golden crust of the salmon lies a mouthwatering blend of tangy lemon slices, vibrant red onion, baby capers and salty olives. The sweet paprika and fresh herbs create an aromatic undertow that will pull your senses straight to the Mediterranean coast. Top with an extra drizzle of olive oil and a sprinkle of fresh herbs for an extra wave of flavour. 

Serves: 4-6 as a main

Time to cook: 40 minutes

Ingredients: 

1 lemon, sliced on the round 
1 red onion, sliced on the round 
¼ cup sliced green olives
1 tbsp baby capers
500g (1 pound) side of salmon 
2 tbsp extra virgin olive oil 
½ tsp sweet paprika
2 cloves garlic, finely minced or grated 
Sea salt & black pepper 
2 tbsp chopped chives
2 tbsp chopped dill 

Method: 

Preheat the oven to 160ºC or 320ºF. 

Place the lemon, red onion, olives and capers into a square baking dish. Place the salmon skin side down on top. Drizzle the extra virgin olive oil over the salmon and the base of the dish. Rub the paprika and garlic into the top of the salmon and season generously with sea salt and black pepper. Sprinkle the fresh herbs on top. 

Bake in the preheated oven for 30-35 minutes or until cooked to your liking. 

Serve topped with an extra drizzle of olive oil and some fresh lemon and herbs.