Super easy and fast for a midweek dinner and presents beautifully for when friends and family are over during the weekend.
TIME: 25 minutes
DIETARY: Dairy Free
1 cup Cockatoo Grove Organic Australian Extra Virgin Olive Oil
1 lemon, sliced
1 lime, sliced
1 orange, sliced
4 cloves garlic, peeled & smashed
2 large salmon fillets, skin off (roughly 300-350g per fillet)
Salt & freshly cracked black pepper
Small bunch fresh parsley, finely chopped
Small bunch chives, finely chopped
Small bunch dill, finely chopped
Zest & juice of 1 lemon
Preheat your oven to 180°C/350°F (fan forced).
In a small to medium-sized deep baking dish add the olive oil, sliced citrus, and garlic.
Add the salmon fillets and ensure they are evenly spaced and that the olive oil covers about halfway up the fish fillets.
Place some of the citrus slices over the salmon and sprinkle with salt and freshly cracked black pepper.
Bake at 180°C/350°F for 15 minutes (or 20 minutes if you prefer the fish cooked through).
Remove the salmon from the oven and allow it to sit for 5 minutes.
Place the salmon onto a serving plate, top with the freshly chopped herbs, the lemon zest, and juice.
Now drizzle with some of the citrus oil the salmon was baked in.
Serve and enjoy.