(serves 4)
600g salmon fillet, with skin
4 lemons
splash white wine
2 tbsp thyme leaves
2 tbsp rosemary leaves
2 tbsp dill fronds
300ml/½ pint olive oil
2 tbsp chopped parsley
Maldon sea salt and cracked black pepper
Method
1. Cut salmon in four and score the skin. Put in a non-metal dish.
2. Zest and juice two lemons. Halve remaining lemons.
3. Combine zest and juice with wine, thyme, rosemary, dill, one-third of the oil and half the parsley. Season.
4. Preheat oven to 180C.
5. Pour marinade over salmon and leave for 30 minutes.
6. Remove salmon, drain off marinade and fry, skin side down, for 1 minute. Turn and seal other side.
7. Lay salmon, skin side up, in a roasting tray, sprinkle with salt and roast for about 10 minutes or until just cooked through.
8. Put on serving dish, drizzle with remaining oil, sprinkle with remaining parsley and serve with lemon halves.
