I haven't had salmon for the longest time and decided that it was time to whip one up for the dining table. Warning: Do not EVER overcook your salmon. Please, do justice to that expensive piece of fillet.
I will always remember the words of my culinary lecturer back in school: the best cooked salmon is always half-cooked right in the middle. That's exactly what I did and the fillet turned out to be moist and juicy.
Olive oil is being used in this recipe but you can always substitute it with grapeseed oil, vegetable oil, etc. I had a nice bottle of rosemary infused grapeseed oil from Napa Valley and it was perfect for the dish.
Ingredients:
1 salmon fillet
1/2 lemon, thinly sliced
1 tablespoon olive oil
1/2 tablespoon rosemary, chopped
sea salt
Method:
Place a couple of lemon slices on the baking tray. Top it up with the salmon fillet.
Drizzle a tablespoon of olive oil over the salmon. Season with sea salt and sprinkle the chopped rosemary over it.
Top the salmon with the remaining lemon slices and bake in the oven for 15 to 20 minutes on 200 degrees celsius.
