DAILY DINNERS

Arrange a rack in centre of oven; preheat to 200°C or 180°C Fan. Line a large rimmed baking sheet with foil, then line foil with parchment to prevent any interaction of lemon slices with foil. In centre of parchment, arrange lemon slices in an even layer. Cover the top with foil as well.

Season salmon with salt and pepper and arrange on top of lemon slices.

In a small bowl, whisk garlic (if using), butter (or extra virgin olive oil or a mixture), honey, oregano, and thyme. Pour over salmon, then fold up parchment and foil around salmon, so there will be no spills.

Bake salmon until opaque, cooked through, and flesh easily flakes with a fork, about 25 minutes until the salmon has reached an internal heat of 145 F or 63C. Open the top of the foil to expose the salmon before putting it under the grill. Turn on the grill to heat up while the salmon is cooking.

 Grill the salmon, watching closely, until browned in spots, 4 to 6 minutes.

Transfer lemons and salmon to a platter. Top with parsley.

Serve with new potatoes and peas or broccoli or green beans.