Ingredients:

  • 4 (170g / 6 oz) Salmon fillets
  • 1 tbsp Extra virgin olive oil
  • 1 tsp Coarse sea salt
  • 0.5 tsp Cracked black pepper
  • 1 Organic lemon, sliced into rounds
  • 3 Cloves garlic, thinly slivered
  • 4 Sprigs fresh dill
  • 0.5 tsp Smoked paprika

Instructions:

  1. Preheat the oven. Set your rack to the middle position and heat to 200°C (400°F).
  2. Dry the fish. Pat each 170g fillet bone dry with paper towels.
  3. Arrange the base. Lay the lemon rounds in four small groups on your lined baking sheet.
  4. Season the salmon. Rub the olive oil over the top and sides of the fillets, then sprinkle evenly with the sea salt, cracked pepper, and smoked paprika.
  5. Add aromatics. Press the slivered garlic into the top of the fish so it sticks to the oil.
  6. Position on lemons. Place one fillet on top of each group of lemon slices. This keeps the fish velvety and prevents sticking.
  7. Roast the fillets. Slide the tray into the oven and bake for 12 to 15 minutes. Wait until the salmon flakes easily with a fork.
  8. Add the herbs. Lay the fresh dill sprigs over the hot fish immediately after pulling from the oven.
  9. Rest the protein. Let the tray sit for 3 to 5 minutes before serving. This allows the juices to redistribute through the flakes.
  10. Final squeeze. Use the roasted lemon rounds from the tray to squeeze a bit of warm, caramelized juice over the top.