Images and recipes from The Scandinavian Belly Fat Program by Berit Nordstrand (Murdoch Books) RRP $35.00

Oven-Roasted Salmon with Dill

“This is probably my children’s favourite recipe, especially when the salmon is served with pearl barley and a dollop of sour cream. You can use any leftovers in the salmon salad on page 97. Fresh dill tastes best in this dish, but dried dill is also good.” p103

serves 4–5

extra virgin olive oil

800 g–1 kg (1 lb 12 oz–2 lb 4 oz) piece salmon with skin

sea salt

lots of fresh or dried dill

finely diced cucumber, chopped spring onion (scallion), flat-leaf parsley and microherbs,
to garnish

Preheat the oven to 160°C (315°F).

Brush an ovenproof dish with a little olive oil. Put the salmon in the dish with the skin side down. Brush the salmon with olive oil.

Sprinkle a little sea salt over the fish, followed by lots of dill. The fish should be completely green on top.

Cook the fish in the oven for about 20 minutes, until it is just light pink and firm to the touch when you press down with a fork.

TIP: Roast a little broccoli along with the salmon, and cook up some pearl barley instead of white rice. Mix different types of lettuce in a big bowl, and voilà – you’ve got a complete dinner, ready to go.