1 Cutting board, 1 Large knife, 1 Mortar, 1 Baking sheet, 1 Parchment paper, 1 Tablespoon, 1 Small knife, 1 Fine grater, 1 Citrus juicer, 1 Small bowl, 1 Whisk, 1 Plate
1 Rinse basil, pat dry, pluck leaves and coarsely chop half of the leaves.
2 Crush peppercorns in a mortar or grind coarsely in a pepper mill.
3 Line a baking sheet with parchment paper. Rinse the salmon, pat dry and then place skin side down on sheet.
4 Mix the fleur de sel with the crushed pepper and rub over the salmon. Sprinkle with chopped basil and bake in preheated oven at 80°C (fan: not recommended, gas mark 1) (approximately 175°F) until fish is cooked through, about 40 minutes (longer for thicker fillets).
5 Meanwhile, rinse lemon in hot water and wipe dry. Finely grate the zest, then squeeze out the lemon juice.
6 Mix the lemon zest and juice with the oil and honey in a small bowl.
7 Remove salmon from oven and place on a large plate. Drizzle with the lemon sauce and let rest 8-10 minutes before sprinkling with remaining basil leaves and serving.