The components of this dish can be prepared ahead and once assembled, it will happily wait up to 2 hours before serving. It’s equally delicious hot or at room temperature.

Method

• Preheat the to 200°C (fan) and line an oven dish with baking parchment.

• Prepare the salsa verde by mixing all the ingredients with a handheld blender or small food processor. Cover and set aside.

• Remove any bones from the fish. Heat a large non-stick griddle or non-stick frying pan until very hot. Brush the olive oil on the salmon flesh. Sear the salmon flesh on the hot griddle/non-stick frying pan over high heat for 2 minutes. If you don’t have a large enough non-stick pan or griddle, either cut the salmon side in two, and place back together when serving, or skip this step and cook the whole salmon for 5 minutes longer in the oven.

• Gently remove and place the salmon, seared side up, on the lined oven dish. Cook in the hot oven for 10 -12 minutes until the fish is just done and light pink inside. For well done, cook for a further 5-7 minutes.

• Meanwhile, grill the slices of lemon: brush with olive oil and a pinch of salt and griddle over high heat, until black marks appear then set aside.

• Assemble the fish by gently spreading with half the salsa verde, topping with the lemon slices and scattering with the pistachio nuts.

• Serve hot or at room temperature with the remaining salsa verde on the side.
  
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