600g/1¼lb 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


Cut salmon in four and score the skin. Put in a non-metal dish.

Combine zest and juice with wine, thyme, rosemary, dill, one-third of the oil and half the parsley. Season.

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.

Recipe adapted from: Good Food

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