Although I often think of salmon as a summer dish, this beautiful baked salmon fillet is great all year round. It's the perfect dish to serve when entertaining guests, as it makes a pretty spectacular centre piece!Baked in the oven with a delicious medley of Mediterranean ingredients, it's packed full of colour and flavour.I first spotted the recipe for this whilst browsing Pinterest (where I find all my recipe inspo now). As soon as I showed it to Stew he was sold, and I have to say he whipped this up all by himself. I can't take any credit!Ingredients (serves 6):

• 1 large salmon fillet
• Sea salt
• 1 tsp paprika
• 1 tsp ground ginger
• Fresh dill chopped
• Olive oil
• 50g pitted black and green olives, chopped
• 50g sun-dried tomatoes, drained
• 50g artichoke hearts
• 50g capers, drained
• Basil pesto
• Lemon, halved

Method:

1. Preheat your oven to 200 degrees and lay a long sheet of parchment paper on a large baking tray.
2. Place the salmon fillet on top of the parchment paper and sprinkle with sea salt, paprika, ground ginger, and fresh dill. Add a drop of olive oil and rub the seasoning into the salmon.
3. Sprinkle the remaining ingredients of olives, sun-dried tomatoes, artichokes and capers roughly over the salmon, and drizzle with the basil pesto and half of a lemon.
4. Fold the edges of the parchment paper over the salmon and tie with string.
5. Bake in the centre of your oven for 20 minutes, or until the salmon is cooked through.
6. Serve with your choice of sides and the remain half of the lemon squeezed over. We chose to serve ours with a medley of couscous, bulgar wheat, kale and asparagus.