salt and black pepper

1/2 cup diced fresh parsley
2 whole lemons, thinly sliced

The natural oil in this fish means that you hardly need to add any oil or butter to it, but do keep a close eye on the salmon when cooking so as not to overcook!

Preparation
Use tweezers to remove any thin white pin bones from salmon, then wash and pat dry all over with paper towels. Rub both sides with salt and a little olive oil.  Place lemon slices and parsley into a lightly greased roasting dish and lay the salmon on top of the lemon slices skin side up.

Top with cracked pepper.  Place under hot fan grill for 15-20 minutes or until flesh is opaque at the centre when cut with the tip of a knife at the thickest point.

(Alternatively, if you don’t have fan grill you can bake the salmon skin side down with the lemon and parsley on the top.)

Cut Salmon into portions and plate. Squeeze some extra lemon juice into the roasting pan and mix with the salmon juices. Pour over the salmon and serve warm with scalloped potatoes and a mesculin salad.