Crispy herbed salmon

Prep time less than 30 mins

Cook time less than 30 mins

Serves 4

From Food and Drink

Method

Cut salmon in four and score the skin. Put in a non-metal dish.
Zest and juice two lemons. Halve remaining lemons.
Combine zest and juice with wine, thyme, rosemary, dill, one-third of the oil and half the parsley. Season.
Preheat oven to 180C/350F/Gas 4.
Pour marinade over salmon and leave for 30 minutes.
Remove salmon, drain off marinade and fry, skin side down, for 1 minute. Turn and seal other side.
Lay salmon, skin side up, in a roasting tray, sprinkle with salt and roast for about 10 minutes or until just cooked through.
Put on serving dish, drizzle with remaining oil, sprinkle with remaining parsley and serve with lemon halves.

2 tbsp dill fronds

4 lemons

2 tbsp chopped parsley

2 tbsp rosemary leaves

2 tbsp thyme leaves

Maldon sea salt and cracked black pepper

300ml/Â½ pint olive oil

splash white wine

600g/1Â¼lb salmon fillet, with skin

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