We've stuffed the salmon fillets with crunchy almonds, fragrant dill, peppery rocket and zingy lemon rind which all match this fish just perfectly!

  • 1 garlic clove
  • 20g slivered almonds
  • 1 lemon
  • 10g dill
  • 50g baby rocket
  • 2 x 150g salmon fillet, skin on
  • 1 Lebanese cucumber
  • Extra virgin olive oilSalt and pepper

Utensils- Small frypan

  • Grater
  • Oven tray
  • Baking paper
  • 45cm kitchen string

MethodStep 1 Prepare ingredientsPreheat the oven to 200C. Finely chop the garlic. Cook the almonds in a small frypan over medium heat for 2-3 mins until toasted. Zest the lemon. Pick the dill sprigs (discard stems) and finely chop. Coarsely chop two thirds of the rocket and finely chop the remaining. Finely chop the almonds. Step 2 Make stuffingCombine the garlic, almonds, dill, 2 tsp lemon rind, finely chopped rocket, 2 tsp oil and salt and pepper in a bowl. Step 3 Stuff salmonLay the salmon on a lined oven tray, skin-side down and season with salt and pepper. Spoon over the rocket mixture on one fillet, then top with the other fillet, skin-side up. Step 4 Truss salmonTruss the salmon to hold it in place. Drizzle with 2 tsp oil on both sides to coat, then season with salt and pepper. Place on an oven tray lined with baking paper. Step 5 Bake salmonBake the salmon for 10-12 mins until just cooked through. Cooking time will depend on the thickness of the fish fillets. Step 6 Get ready to serveMeanwhile, Cut half of the lemon into wedges. Coarsely chop the cucumber and combine in a bowl with the coarsely chopped rocket, 2 tsp oil and salt and pepper. Squeeze over 1 tbs lemon juice to taste and toss to combine. Serve the salmon with the cucumber salad.