Henry Langdon Australian Lemon Myrtle & Sea Salt Rub
A L’Olivier Extra Virgin Olive Oil
Begin by preheating your oven to 160℃. Place a layer of tin foil on the tray, and begin to arrange the Henry Langdon Australian Lemon Myrtle & Sea Salt Rub, spreading out to create a flattened bed, big enough for your piece/s of salmon to sit on. Sit the piece/s of salmon on the bed of salt rub, and gently cover with additional salt. Drizzle with the A L’Olivier Extra Virgin Olive Oil and a generous pinch of the black pepper. Cover the entire tray with a loose tin foil layer.
Place into the preheated oven and cook until salmon is firm to the touch, or flakes away. When ready, take out of the oven and remove the tin foil covering, along with the sea salt flakes that cover the top.
Serve simply with a wedge of fresh lemon for extra zing, along side your favourite vegetables or potatoes. We suggest lemon buttered broccolini and Henry Langdon Rosemary Sea Salt Rub crispy potatoes.