Roast Salmon And Capers With Herb Cream Recipe | Easter Lunch Recipes | Tesco Real Food

Ingredients

• 1 garlic bulb
• 1 tbsp olive oil, plus 1 tsp
• 1kg side of salmon, skin on, pin bones removed
• 50g unsalted butter
• 2 tbsp capers, rinsed
• 10g fresh parsley, 5g finely chopped, 3g roughly chopped, 2g leaves picked
• 10g fresh dill, 5g finely chopped, 3g roughly chopped, 2g leaves picked
• 1 orange, very thinly sliced
• 1 tsp wholegrain mustard
• ½ lemon, juiced
• 150g 50% less fat crème fraîche or Greek yogurt