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Recipe: Lemon salmon

June 9, 2014

OOO says...


On a nice warm summer’s evening why not try this quick and easy salmon supper created by Yasemen Kaner-White and featured in her fantastic new book Lemon Compendium. Colourful and delicious, this dish is mega healthy and on the table in half an hour.


Lemon Salmon

Serves 2



2 salmon steaks

30ml olive oil

2 carrots, mini batons

1⁄2 butternut squash, peeled & sliced into rounds

1 lemon, juice & zest

Small handful fresh dill, chopped

Pinch salt & pepper



Preheat the oven to 220°C/425°F/Gas 7. Place each salmon steak in the centre of a square of foil.

Top with the remaining ingredients, evenly distributed between the two. 

Bring the sides of the foil up over the fish and crimp the foil round the edges, turned in tightly to create a well sealed packet, but leaving a pocket of air inside for it to steam. Transfer to a baking tray and bake for 20 minutes. Serve with rice and salad.


This recipe is from the much acclaimed lemononlicious book Lemon Compendium by Yasemen Kaner-White, a comprehensive and beautiful guide on everything there is to know about lemons.


‘As much a pean as a compendium, this book devotedly divulges all that is lemon-related, from poetry and proverbs to an impressively researched recipe section - there is nothing you can do with a lemon that you won’t find here’ - Food and Travel Magazine.


To order your very own copy now, please visit Write a note to Yasemen when purchasing and she will be happy to sign for you.


The recipe and image are reproduced with kind permission of Yasemen Kaner-White and copyrighted to Lemon Compendium. Photo courtesy Matt Thom.

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