Whole Baked Salmon with Mustard & Herbs

  1. Preheat oven to 200 degrees C.
  2. Line a large baking sheet with baking paper. Rinse the salmon fillet, then pat completely dry with paper towels. Place the fillet skin-side down onto the baking sheet.
  3. In a small bowl, whisk together half the oil with both the mustards, lemon juice, garlic, chopped herbs, and a good amount of salt & pepper. Spread this mixture out evenly onto the surface of the salmon. Arrange the lemon slices on top, then drizzle with the rest of the oil. (*TIP: at this point, you could cover the whole tray with plastic wrap and keep in the fridge up to overnight until ready to cook.)
  4. Bake in the oven for 25-30 minutes, until opaque and flakes easily, but still moist. Serve warm, at room temperature, or even cold, with extra chopped fresh herbs or a simple yoghurt sauce with lemon if you wish.
  • Once cooked, you may flake apart the flesh with a fork and use it in salad or pasta sauces.
  • This recipe can also be made with single-portions of salmon fillets; follow the same method and recipe, but keep an eye on the fillets while cooking, as they will only need around 20-25 minutes in the oven.

Recipe from Matters of the belly

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