with Lemon and Basil
|Saturated Fat Acids||2.8 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Rinse basil, pat dry, pluck leaves and coarsely chop half of the leaves.
Crush peppercorns in a mortar or grind coarsely in a pepper mill.
Line a baking sheet with parchment paper. Rinse the salmon, pat dry and then place skin side down on sheet.
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).
Meanwhile, rinse lemon in hot water and wipe dry. Finely grate the zest, then squeeze out the lemon juice.
Mix the lemon zest and juice with the oil and honey in a small bowl.
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.