Roasted salmon with lemon, parsley and pink pepper

Yields4 Servings
 1 lemon (unwaxed) 800 g - 1 kg olive oil half side of salmon 1 tsp peppercorns (coarsely ground or pestled) 2 pinches salt 1 handful parsley
1

Preheat your oven to 220C/425F gas mark 7.

2

Cut half of the lemon into small slices, grate the skin from the other half, then squeeze the juice into a small jar.

3

Cover the bottom of a baking tray with olive oil and put it in the preheated oven. – Let the oil get sizzling hot, then put the salmon on it (skin down).
 

4

Sprinkle the upper side of the salmon with olive oil, pink pepper, salt and lemon zest.
 

5

Put the parsley and 5-6 lemon slices on the salmon, then drizzle the lemon juice onto it.

6

Put the salmon in the oven on the top shelf for around 15 minutes, or until the lemons are browned and the fish starts to get crispy.

7

Serve with any-style potatoes, crème fraiche and lemon dip.

CategoryCuisine

Ingredients

 1 lemon (unwaxed) 800 g - 1 kg olive oil half side of salmon 1 tsp peppercorns (coarsely ground or pestled) 2 pinches salt 1 handful parsley

Directions

1

Preheat your oven to 220C/425F gas mark 7.

2

Cut half of the lemon into small slices, grate the skin from the other half, then squeeze the juice into a small jar.

3

Cover the bottom of a baking tray with olive oil and put it in the preheated oven. – Let the oil get sizzling hot, then put the salmon on it (skin down).
 

4

Sprinkle the upper side of the salmon with olive oil, pink pepper, salt and lemon zest.
 

5

Put the parsley and 5-6 lemon slices on the salmon, then drizzle the lemon juice onto it.

6

Put the salmon in the oven on the top shelf for around 15 minutes, or until the lemons are browned and the fish starts to get crispy.

7

Serve with any-style potatoes, crème fraiche and lemon dip.

Roasted salmon with lemon, parsley and pink pepper