25 min · Serves 2

Salmon and lemon is one of those pairings that never fails — and using our Lemon Infused EVOO rather than a squeeze of juice takes it somewhere altogether more interesting. The oil carries a natural, rounded lemon character that perfumes the fish as it cooks and then does double duty as a finishing drizzle. Elegant enough for a dinner party. Easy enough for a Tuesday night.

Ingredients

• 2 salmon fillets, skin on, approximately 180g each
• 2 tbsp The Village Press Lemon Infused EVOO, plus extra for finishing
• Flaky sea salt and freshly cracked black pepper
• A handful of fresh dill or flat-leaf parsley
• 1 lemon, for a small extra squeeze at the end (optional)
• To serve: wilted greens, steamed new potatoes, or a simple green salad

Remove the salmon from the fridge 15 minutes before cooking and pat the skin dry with paper towel. Season both sides generously with flaky salt and black pepper.

Heat the Lemon Infused EVOO in a heavy-based frying pan over a medium-high heat until shimmering. Place the salmon skin-side down and press gently with a spatula for the first 30 seconds to prevent the skin from curling. Cook for 4–5 minutes without moving until the skin is deep golden and crisp and the flesh is cooked about two-thirds of the way up.

Flip carefully and cook for a further 1–2 minutes depending on your preferred doneness. Remove from the heat and rest for a minute in the pan.

Plate with your choice of sides, scatter with fresh herbs, and finish with a generous drizzle of Lemon Infused EVOO straight from the bottle.