This is an almost instant meal! Fennel seeds and Aleppo pepper (also known as pul biber or Turkish red pepper flakes) spice the salmon which needs a mere 10 minutes, if that, in a hot oven.
Swap option: If you can't find Aleppo pepper, use 1/4 teaspoon crushed red pepper flakes mixed with 1/4 teaspoon paprika and a little grated lemon zest.
- 1 tablespoon olive oil
- 1 pound, skinless loin fillet of salmon, preferably cut from the top end
- 1/2 teaspoon Aleppo pepper
- 1 teaspoon fennel seeds
- Sea salt flakes or kosher salt, to taste
- Salad leaves of your choice
1. Preheat the oven to 425°F.
2. Pour the oil into a small, shallow roasting pan, in which the salmon will fit fairly snugly (line it with aluminum foil if it isn't non-stick), then turn the salmon in it, leaving it skinned-side up. Sprinkle half the spices over, then turn the salmon the other way around and sprinkle with the remaining spices, now leaving it skinned- side down.
3. Cook in the hot oven for 8–10 minutes (just cut into it with the tip of a sharp knife to see if it's cooked enough for you). Once it's ready, sprinkle with salt and let it stand out of the oven for a minute or so, just so that the bold heat of the oven has left it.
4. Line a serving plate with the salad leaves, break the salmon roughly with a couple of forks into large pieces and arrange on the serving plate.
Excerpted from At My Table: A Celebration of Home Cooking by Nigella Lawson. Copyright © 2018 by Nigella Lawson. Reprinted with permission from Flatiron Books. All rights reserved.
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