Lemon & Dill Salmon Sharing Platter
A sharing platter is so versatile and I have done many versions of this such as a tuna nicoise, grilled halloumi and roasted vegetables and autumn pumpkin with pulses to name a few. This one is a celebration of spring and something that I am looking forward to sharing with loved ones once we are allowed to meet up outside. Using asparagus, beetroot, dill, chives, spring onions and new potatoes, it really celebrates the first spring produce here in England. You can of course buy pre-cooked beetroot and salmon to save time.
What I love about this is that it can be quick to make and means more time actually talking with loved ones rather than being in the kitchen. For plant based options, use cooked pulses such as roasted chickpeas instead of the salmon. It’s a delight to partner with The White Company and create this sharing platter for them to celebrate a nourishing and nurturing spring.
For the grilled salmon:
- 1.5kg boneless side of salmon, skin on
- 2 tbsp extra virgin olive oil
- 1 lemon, zest only
- fresh black pepper
For the lemon & dill dressing:
- 2 tbsp fresh dill, finely chopped
- 1 lemon, juiced
- 4 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 750g new potatoes, washed
- 240g radishes, washed and halved
- 3 big handfuls watercress and/or rocket, leaves washed
- 3-4 medium beetroot (pre-cooked), sliced
- 250g asparagus tips
- Slices or wedges of lemon
- 3 tbsp mixed seeds, toasted
- Sprigs of dill, to garnish
STEP BY STEP
Heat the oven to 200°C.
Line a large roasting tray with baking parchment and lay the salmon on top, skin side down.
In a small bowl, mix the olive oil, lemon zest and a little fresh black pepper together and then pour all over the salmon.
Roast for 20 minutes, until the salmon is just cooked through. If not done to your liking, cook for a further 5 minutes, before checking again (exact timings will depend on how thick the fillet is). Once cooked, set to one side to cool.
Meanwhile, steam the new potatoes until cooked through (approximately 15-20 minutes, depending on the size of your potatoes). Set aside to cool.
Next, steam the asparagus for 3 minutes, until just cooked and bright green. Then immediately plunge the spears into cold water to stop the cooking process. Dry before setting aside.
Optional step: If you’d like, you could then heat a griddle pan until hot, and sear the steamed new potatoes and asparagus spears for a couple of minutes each side to add a little colour.
Finally, whisk together the lemon juice, olive oil, Dijon mustard, fresh dill and salt together in a small bowl until it emulsifies.
Arrange your side of salmon on the centre of a large platter (removing the skin as you do so, if you wish). Then arrange the steamed potatoes, halved radishes, salad leaves, sliced beetroot, asparagus tips and lemon wedges around the fish. Drizzle the whole lot liberally with the lemon & dill dressing, and garnish with the toasted seeds. Add a few sprigs of extra dill if you like before serving.
This is a brilliant party dish, a lovely centerpiece that can be entirely prepared in advance. Keep the individual components separate, then simply assemble and dress before serving.
I’d serve it alongside a glass of ice-cold white wine, and perhaps follow it with a lovely rhubarb fool or tart.
If you don’t have time or inclination to cook the salmon from scratch, you can easily find pre-cooked salmon in the supermarket and use that instead. It also works well with cold roasted chicken. For a vegetarian option, you could try grilled halloumi slices, or for a vegan alternative, how about a beautiful mixed beans salad as the centre piece?
When asparagus isn’t in season, try using tenderstem broccoli or green beans instead.
Feel free to change the vegetable sides according to your personal tastes or what you have available.
If you don’t have a big enough platter to fit all of this on, serve the potatoes separately, keeping a little dressing back to pour over them too.
If you don’t like dill, try using parsley or chives instead.
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