Orange-roast salmon

1. Preheat the oven to 200ºC, gas mark 6. Add the shallots to a low-sided roasting tin or baking tray (in which the salmon will fit in a single
layer, fairly snugly). Use a microplane or similar to very finely zest the oranges, transferring the zest to a small mixing bowl. Slice the remaining skin and pith from the oranges, then cut the fruit into slices. Add them and any juice to the shallots, plus 1 tbsp olive oil, garlic and generous seasoning, then mix. Place the salmon on top, skin-side down.

2. Combine the remaining oil with the honey, then use a pastry brush to paint the mixture over the salmon. Roast in the hot oven for 22-25 minutes, until the salmon is cooked through, opaque and pink in colour, basting the salmon with any juices after 15 minutes and then again 5 minutes later.

3. Lift the cooked salmon from the roasting tray, set aside, skin-side up, and peel the skin away. Arrange half the oranges and shallots onto a platter and top with the salmon (skin-side down). Pour any juices from the roasting tin over the salmon, then top with the remaining oranges and shallots and sprinkle with the reserved orange zest and parsley.