‘Low-N-Slow’ Cooked Loch Duart Salmon

Mix the herbs, lemon zest, shallot and dill together, then add oil to form a thick paste
Cover a baking pan with foil. Layer orange and lemon slices on pan – about the size of the fish you are using
Have the salmon to make two servings and place each piece on the fruit slices
Cover the top of the salmon with the herb mixture
Sprinkle with sea salt
Bake in a pre-heated 250°F oven. Put a cake pan half full of water on the rack below the salmon
Bake for approximately 30 minutes – the fish is cooked when it flakes easily with a fork
Serve with lime rice and steamed spinach.