Herbed Salmon Rolled in Vegetables

450–500g salmon fillet, skinned

½ marrow, flesh part only, or 1 large courgette

1 lemon

Small bunch rosemary, sage or thyme, finely chopped

3 tbsp extra virgin olive oil

Sea salt and freshly ground black pepper

Roast or boiled potatoes, to serve

Sour cream or crème fraîche (optional)

1. Cut the salmon into bite-sized chunks about 3cm. Season with salt, pepper, ½ the herbs, the finely grated zest of the lemon and 1 tbsp of olive oil.
2. Slice the marrow or courgette into long ribbons with a peeler or mandolin.
3. Roll a ribbon of veg around each salmon piece. Thread 3–4 pieces onto short skewers or sit them seam-side down.
4. Heat oven to 200°C/180 °C fan.
5. Place the salmon rolls on a tray, drizzle with olive oil, top with herbs and roast for 10–12 minutes, until just cooked and lightly golden on top.
6. Serve with potatoes and a spoon of sour cream or crème fraîche if you like, and with lemon cut into wedges on the side.

Mediterranean Style Dish Ideas

This herbed salmon works beautifully with simple Mediterranean style sides, and it has been thoughtfully put together by Field Doctor chef Matt Williamson. Serve with roast or boiled potatoes, a crisp green salad, or steamed greens dressed with olive oil and lemon. It also pairs well with yoghurt based sauces, grilled vegetables or flatbreads for a relaxed, well balanced winter meal that feels nourishing without being heavy.