Serves 4 · 20 minutes
Ingredients
- 4 salmon fillets, skin on
- 1 lemon, halved
- Parsley, basil and mint
- 1 tbsp capers
- 2 anchovies
- 1 tsp Dijon mustard
- 100ml olive oil
Method
- Chop the herbs, capers and anchovies; mix with mustard, oil and a squeeze of lemon.
- Cook the salmon skin-side down for 5 minutes until crisp, flip for 1 minute.
- Char the lemon halves in the pan and serve alongside.
