DAILY DINNERS

Remove the salmon from the refrigerator and let stand at room temperature for 10 mins while you prepare the other ingredients. Heat oven to 190C/Fan 170/Gas 5. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.

Lightly coat the foil with baking spay, then arrange 2 sprigs of the rosemary down the middle. Cut one of the lemons into thin slices and arrange half the slices down the middle with the rosemary. Place the salmon on top.

Drizzle the salmon with the olive oil and sprinkle with the salt and pepper. Lay the remaining rosemary and lemon slices on top of the salmon. Juice the second lemon, then pour the juice over the top.

Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.

Bake the salmon for 20 mins, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several mins early to ensure your salmon does not overcook. If your piece is very thick (3.5 cm or more), it may need longer until the centre of the thickest part of the salmon reaches 45 degrees C.

Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Put the tray under the grill, and grill for 3 mins, until the top of the salmon is slightly golden and the fish is cooked through. Watch the salmon closely as it grills to make sure it doesn’t overcook. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.

To serve, cut the salmon into portions. Sprinkle with additional fresh herbs or top with an extra squeeze of lemon as desired.

Notes:This recipe is best enjoyed the day that it is made, as salmon can dry out when reheated. That said, there are still many ways to use leftover salmon! Try serving it room temperature over a salad the next day, mixing it with pasta, or flaking and scrambling it with eggs or make fish cakes.