Roasted Salmon with Lemons, prunes and olives

Take your traditional Christmas dinner up a notch this year with this trifecta of roasted goodness!

Who says a holiday roast has to be red meat or poultry? Take a page from my French husband's family's book of traditions and serve salmon!

I like to buy one single large fillet if possible, then serve it on the largest platter I can find. It makes for a pretty dramatic and colourful holiday meal centrepiece. Plus, roasted salmon is incredibly easy, quick (taking minutes, not hours like many roasts), and is versatile. Since we try to eat fatty fish twice a week in our home, this holiday favourite helps get us there, year round.

My favourite roasted salmon strategy could not be easier. Just brush the fillet with seasoned olive oil (which can be as simple as salt, pepper and oil), roast it quickly at high heat, then top it with a quick vinaigrette-style sauce. Mix together almost any combination of herbs, spices and aromatics with some acid (such as lemon juice or red wine vinegar) and oil, then spoon it over the just-roasted, piping hot fish. Delicious!

The hardest part about this dish? Not overcooking it! My advice is to take it out a few minutes before you think it is done. It will be perfect. Or you also could use an instant thermometer and cook it to 1358F.

Roasted salmon with lemons, prunes and olives

Start to finish: 30 minutes

Servings: 6

For the salmon:

2lb wild salmon or steel head trout fillet

1tbs olive oil

1 clove garlic, minced

2tbs lemon juice

kosher salt and ground black pepper

2 lemons, thinly sliced, seeds removed

For the topping:

3/4 cup prunes, pitted and halved

3/4 cup briny, green olives, pitted, lightly chopped or left whole, as desired

2tbs capers

1/4 cup chopped fresh parsley

2tbs chopped fresh dill

juice and zest of 1 lemon

1tbs olive oil

kosher salt and ground black pepper

Method

1. Heat the oven to 4508F. Line a rimmed baking sheet with kitchen parchment.

2. Set the salmon on the prepared baking sheet.

3. In a small bowl, mix together the oil, garlic, lemon juice and a hefty pinch each of salt and pepper. Spread the seasoned oil over the fish, then arrange the lemon slices over it. Bake until cooked through, but the flesh is still a little translucent, about 10 minutes.

4. Meanwhile, set the prunes in a medium bowl. Pour 1/2 cup of boiling water over them and set aside to soften for several minutes.

5. In a second medium bowl, mix together the olives, capers, parsley, dill, lemon juice and zest, and the olive oil. Drain the prunes, then add those. Mix well, then season with salt and pepper. As soon as the salmon comes out of the oven, carefully transfer it to a serving platter and spoon the prune mixture over it.

Nutrition information per serving: 630 calories; 210 calories from fat (33 per cent of total calories); 23g fat (5g saturated; 0g trans fats); 235mg cholesterol; 500mg sodium; 16g carbohydrate; 2g fibre; 9g sugar; 93g protein.

- Melissa D'Arabian