Ingredients
- 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
Chef notes
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.
Preparation
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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