Baking salmon is a really quick and easy way to cook the fish.
Simply fry your salmon for a few minutes and then add to a hot
roasting tray of fennel and lemon. Roast and drizzle with lemon
butter. Delicious. And oh-so-simple...
FOR THE LEMON BUTTER SAUCE:
- 120ml (4fl oz) lemon juice
- 200g (6½oz) chilled butter, diced
FOR THE SALMON FILLETS:
- 1tbsp olive oil
- 1 fennel bulb, thickly sliced
- 2 lemons, thinly sliced
- 4 thick salmon fillets, with skin on
- Heat the oven to 220°C (gas mark 7). First make the lemon butter sauce. Bring the lemon juice to the boil in a small saucepan over a medium heat. Whisk in the diced butter, a little at a time, until melted and well combined. Remove from the heat and allow to cool slightly while cooking the fish.
- Drizzle a roasting tray with a little olive oil and cover with the fennel and lemon slices. Place in a hot oven and roast for 5 minutes.
- Meanwhile, season the skin of the salmon fillet with plenty of salt and freshly ground black pepper. Heat a large non-stick pan over a high heat. When it's hot, add the salmon, skin side down, and cook until the skin is golden and crisp (you may have to do this in batches).
- Remove the tray with the fennel and lemon from the oven, and place the seared salmon fillet, skin-side up, on top. Return to the oven and cook for 5 minutes. Serve with the lemon butter sauce.
Make sure the frying pan is really hot before adding the salmon - you want to sear the skin, rather than cook it.
This is a quick and easy way fpr baked salmon. Using large fillets is simpler than roasting a whole salmon and there is no carving required. The salmon fillets and vegetables are cooked in the same tray, saving plenty of time - and washing up. Fennel is used here, but you can replace it with thin asparagus or strips of courgettes.