Preparation

Crush the peppercorns in a mortar or coarsely grind them with a spice mill.

Wash the basil, shake dry and roughly chop half the leaves.

Rinse the salmon fillet, pat dry with kitchen paper and place, skin side down, on a baking tray lined with baking paper.

Mix the crushed pepper with the salt and rub over the salmon fillet. Sprinkle with chopped basil and place in a preheated oven at 180°C (160°C fan, gas 4).

Meanwhile, finely grate the zest from the lemon and squeeze the juice.

In a small bowl, mix together the olive oil, lemon zest and juice and the honey.

Remove the salmon from the oven and place on a serving dish. Drizzle with the lemon sauce and leave to rest for 8-10 minutes. Garnish with the remaining basil.