Name: Baked Salmon with Fresh Herbs
Ingredients: 3/4 cup Lupi Special Selection Extra Virgin Olive Oil; 3/4 cup White Wine (or Sparkling White Wine); 10 stems fresh Continental Parsley; 4 Sprigs fresh Coriander; 1 Lemon, cut in half to squeeze

This Baked Salmon Fillet is a perfect summer meal, the flavours of the fish, herbs and olive oil blend together wonderfully.

Whole Salmon Fillet, skin removed

3/4 cup Lupi Special Selection Extra Virgin Olive Oil

3/4 cup White Wine (or Sparkling White Wine)

10 stems fresh Continental Parsley

4 Sprigs fresh Coriander

1 Lemon, cut in half to squeeze

RECIPE INSTRUCTIONS

Preheat your oven to 180C. Place the salmon fillet in an oven tray big enough to lie it flat. You may need to go sideways depending on the size of the fillet.

Pour the wine evenly over the fillet and then pour extra virgin olive oil over the fillet. Gently tear the parsley and coriander in half and place onto of the fillet. Squeeze the lemon juice out of both halves of the lemon over the herbs.

Place in the oven for 10-15 minutes until the outside of the salmon is cooked but the middle is just warmed through. Remove and cover for 10 minutes to rest. Slice the salmon in servings across the fillet. Serve with additional extra virgin olive oil for those who want to add a drizzle more.