Recipe: the easiest salmon to make in the oven

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: the easiest and most beautiful salmon from the oven.

We can't say it often enough: the oven is one of your very best friends in the kitchen. Of course, there are things you should never do with your oven and you need to know how to keep your oven clean, but once you and it become thick friends, it will work its legs off for you.

INGREDIENTS
60 ml + 2 tbsp olive oil
large piece of salmon fillet of about 600 gr
flaky salt (e.g. Maldon) and freshly ground black pepper
1 large shallot in coarse pieces
1 small bunch of fresh dill
1 small bunch of fresh flat-leaf parsley
1 clove of garlic, roughly chopped (optional)
2 tbsp macadamia nuts (optional)
zest of 1 untreated lemon

Because how easy is it to put an impressive and super tasty large piece of salmon on the table for which the oven has actually done all the work? A dish that you can hardly ruin, because you also cook it at low temperature and it doesn't matter at all if it stays in that obedient oven for a few minutes ‘too long’? Well, this easy:

This is how you make virtually unruinable salmon from the oven

• Preheat the oven to 120° C.
• Put the 60 ml olive oil in a baking dish that is just big enough for the salmon. You can put baking paper in the dish first, but it's not necessary.
• If you bought salmon fillet with the skin on, place it skin-side down in the oil.
• Generously sprinkle with salt and pepper.
• Finely chop the shallot, green herbs, possibly the garlic and nuts, and the lemon zest in a food processor or with the chopper of an immersion blender.
• Mix the 2 tbsp olive oil into this.
• Spread this herb mixture over the salmon.
• Place the salmon in the oven and let it cook for about 25 minutes. (Exact cooking time depends on how thick the salmon is).
• Check after about 25 minutes: poke with a fork in the thickest part and gently move back and forth: if the fish easily flakes apart, it is done.
• If it still feels a bit ‘thick’ and the fork doesn't come out easily, it needs a little more time. Check again after 5 minutes.
• Serve in the dish or carefully transfer the salmon with a wide spatula to a board to cut into pieces.
• Delicious with perfectly cooked rice or crispy bread and a large salad with, for example, that delicious green goddess dressing.