- 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.
- 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.