Comforting and wholesome, this salmon recipe from Jasmine Hemsley’s new cookbook East by West makes an impressive (and easy to prepare) centrepiece for a Christmas dinner party. For a seasonal swap, try turnip and kale in place of the spring greens. 

Serves 6


For the salmon:
850g side of salmon or 6 salmon fillets
Zest of 3 lemons

1 tbsp coarsely ground black pepper
2 tbsp ground turmeric
1 tsp sea salt

For the vegetables:
1 1/2 tbsp ghee
3 garlic cloves, chopped
200g (2 cups) spring greens, chopped
1/2 Savoy cabbage, finely sliced
3 bay leaves
3 tbsp apple cider vinegar
250g asparagus
Sea salt and freshly ground black pepper, to taste

For a seasonal swap:
You can easily adapt this dish for the different seasons. In winter, simply substitute the spring greens with 3 medium turnips, cut into cubes, and 500g (5 cups) kale leaves, chopped.


1. The day before you wish to serve, line a large baking sheet with baking parchment. Place the salmon on it, skin-side down. Mix together the lemon zest, black pepper and turmeric. Spread it all over the fish and leave to marinate overnight in the fridge.

2. Preheat the oven to 200ºC (fan 180ºC/gas mark 6). Season the marinated salmon with sea salt and then bake for 22 minutes. If you’re using fillets, reduce the cooking time slightly.

3. About 7 minutes before the end of the cooking time, melt the ghee in a medium saucepan and sauté the garlic for a few minutes. Add the spring greens, Savoy cabbage, bay leaves, vinegar and asparagus, and season with salt and pepper. Cover and steam for 4—5 minutes.

4. Remove the salmon from the oven, then flake or cut it into chunks. Divide the veggies between your plates and serve with the baked salmon arranged over the top.