Nigella Lawson's Roast Salmon with Aleppo Pepper and Fennel Seeds

Nigella Lawson

Nathan Congleton / TODAY

print recipe

Rating:

3.7083333 (24 rated)

Cook time:

10 minutes

Prep time:

5 minutes

Servings:

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.

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

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.

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.