Craving something fresh, flavourful, and effortlessly elegant? We turn once again to Culinary Columnist and Executive Chef, Paul Watters, for his latest creation: Oven Roasted Salmon on a Mixed Leaf Mediterranean Salad, finished with a red pepper powder and lemon pepper sprinkle — a dish that’s as vibrant as it is nourishing.
With perfectly roasted salmon, crisp salad greens, and the warm, zesty notes of Mediterranean seasoning, this is a plate that brings sunshine to your table. It’s light yet satisfying, ideal for al fresco lunches, fuss-free entertaining, or just treating yourself midweek. Simple, elevated, and bursting with flavour…
For the Salmon
Ingredients:
- 2 large salmon fillets
- 2 tbsp olive oil
- 1 tsp red pepper powder (easily found in most good supermarkets)
- 1 tsp lemon pepper
- Sea salt and cracked black pepper, to taste
Method:
Preheat your oven to 180°C (350°F). In a small bowl, mix the olive oil, red pepper powder, lemon pepper, salt, and black pepper to create a fragrant marinade. Gently massage this mixture onto the salmon fillets and set them aside to rest for a few minutes — this helps the flavours absorb beautifully.
For the Mediterranean Salad
Ingredients:
- 4 generous handfuls of mixed-leaf salad
- ½ cucumber, sliced lengthways, then cut on a diagonal
- 8 cherry tomatoes, halved
- 1 small red onion, finely sliced
- 8 mixed olives (a blend of black and green works best)
- 100g feta cheese, diced
- 4 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Method:
This vibrant salad can be prepped ahead of time — ideal for easy entertaining. Simply combine all ingredients in a large bowl, toss gently, and refrigerate until ready to serve.
Cooking the Salmon
Paul’s signature method guarantees perfectly crisp skin and a tender centre.
Heat a non-stick frying pan over medium-high heat. Place the salmon skin-side down and sear for around 4 minutes, or until the skin is crisp and golden. Carefully flip the fillets, then transfer the pan to the oven. Roast for a further 5 minutes, or until just cooked through. Remove and allow the salmon to rest for a few minutes before plating.
To Serve
Spoon the chilled salad onto the centre of each plate, creating a generous base. Gently place the roasted salmon fillet on top. For a final flourish, dust with a touch more red pepper powder and lemon pepper around the plate — a simple detail that elevates the presentation with restaurant-style flair.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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