- 3 kg whole salmon, from sustainable sources, ask your fishmonger, scaled, filleted and pin-boned, or use 2x1.2kg sides of salmon fillet
- 8 sprigs fresh rosemary
- extra virgin olive oil
For The Dill Yoghurt 500 g fat free natural yoghurt1 bunch fresh dill, chopped1 lemon, juice and zest of
Preheat the oven to 200ºC/400ºF/gas 6. Place the salmon fillets skin-side down in a large clean roasting tray – cut each in half if they don't fit. Lay the rosemary on top and drizzle with olive oil. Gently rub the oil and rosemary all over the fish, and season. Bake for 20 minutes or until just cooked. (Alternatively, place on a clean smooth wooden plank and cook in an outdoor wood-fired oven for 20 minutes.)
Meanwhile, mix the yoghurt and dill with the grated zest of the lemon, a few drops of juice and season. Cut portions of salmon off the skin and serve with the Italian farro salad.