- 600g salmon fillet, with skin
- 4 lemons
- Splash of white wine
- 2 tbsp thyme leaves
- 2 tbsp rosemary leaves
- 2 tbsp dill
- 300ml olive oil
- 2 tbsp chopped parsley
- Salt and pepper
- Cut the salmon fillet into four, and score the skin, before placing in a big dish. Zest and juice two of the lemons, and halve the other two. In a small bowl combine the zest and juice with the wine, dill, rosemary, thyme, one-third of the oil, and about half of the parsley. Season well.
- Heat your oven to 180C. Pour the dressing over the salmon, and leave to marinade for at least half an hour. Once the time has passed, remove the salmon from the dish, and fry in a hot pan, skin side down, for about a minute to seal. Flip over, and do the same for the other side, before removing from the pan and sticking in a roasting dish.
- Sprinkle the fish with salt, and roast in the oven for 10 minutes. Serve dressed with the remaining olive oil, the rest of the parsley, and the lemon halves.
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