Method
Step 1:
Preheat oven to 220°C. Line a large baking tray with baking paper. Place the salmon on the lined tray. Roast for 45 mins or until cooked through. Cover and set aside for 10 mins to rest.
Step 2:
Meanwhile, whisk the lemon juice, capers, mustard, dill, chives and oil in a small bowl. Season. Add the lemon zest and stir to combine.
Step 3:
Place the salmon on a serving platter and drizzle with the lemon sauce. Serve with the steamed sugar snap peas and watercress.
Serve with dill sprigs and lemon wedges.
