Dry Adjika Rub Roast Salmon Side with Herbed Yogurt & Pomegranate Gremolata

On Christmas Eve, you want something celebratory that doesn’t chain you to the hob. A salmon side is perfect: it cooks fast, feeds a small crowd, and looks glamorous on a platter. The Happy Adjika Dry Rub delivers aromatic spice and gentle chilli that crisp lightly on the fish, while lemon brightens everything. A quick herbed yogurt and pomegranate-herb gremolata bring freshness and sparkle. It’s as easy as 10 minutes of prep and a brief roast.

Ingredients (serves 6–8)

• 1 whole salmon side (1.2–1.5 kg), pin-boned, skin on

• 1 tbsp olive oil

• 1½–2 tbsp Dry Adjika Rub

• Zest of 1 lemon + lemon wedges to serve

• Sea salt (optional; adjika rub carries seasoning—taste first)

Herbed yogurt

• 250 g thick Greek yogurt

• 1 small garlic clove, grated (optional)

• 1 tbsp lemon juice

• 2 tbsp chopped dill or parsley

Pomegranate gremolata

• Seeds of ½ pomegranate

• 2 tbsp parsley, finely chopped

• Zest of ½ lemon

• 1 tsp olive oil

Method

1. Heat the oven to 200°C (fan 180°C). Line a large tray with baking paper.

2. Season the salmon: Pat dry. Rub with olive oil, then sprinkle Dry Adjika Rub evenly over the top. Add lemon zest.

3. Roast: Bake 12–15 minutes (thicker sides may need 16–18). You want the centre slightly translucent—it will finish with carryover heat.

4. Mix sauces: Stir together herbed yogurt ingredients. In a small bowl, combine pomegranate with parsley, lemon zest and olive oil.

5. Serve: Slide salmon onto a platter. Spoon lines of herbed yogurt down the centre, scatter pomegranate gremolata, and add lemon wedges.

Tips & swaps

• Feed fewer: Roast two fillets instead of a side; reduce cooking time by a couple of minutes.

• Mild version: Use 1 tbsp rub; pass extra at the table.

• Veg tray: Roast tenderstem broccoli or green beans underneath for an all-in-one.

• No yogurt? Serve with a drizzle of olive oil and extra lemon; it’s still fantastic.

Make-ahead

Season salmon up to 2 hours before roasting (keep chilled). Make yogurt and gremolata earlier in the day and refrigerate - bring to room temperature before serving.