Low & slow-roast salmon with spiced brown shrimp butter

1. Preheat the oven to 120ºC, gas mark ½. Lay the salmon fillet, skin-side down, on a bed of lemon slices, bay leaves and parsley on a baking tray. Season well with sea salt and drizzle with olive oil. Cook, uncovered, for approx 1 hour 10 minutes, until the fish begins to flake in the thickest part of the fillet.

2. Just before serving, tip the contents of the potted shrimp tub plus the butter into a saucepan and melt over a low heat. Add a few gratings of nutmeg and a pinch of cayenne.

3. When the salmon is ready, leave on the baking tray and rest for 10 minutes, covered with foil. It will retain its heat well.

4. When ready to serve, carefully flip the salmon over, peel away the skin and discard, along with the lemon slices and herbs. Transfer the salmon to a warmed serving platter and pour the hot spiced shrimp butter over the top and serve immediately, using two forks to break it into large chunks. Delicious with lemon wedges on the side, to squeeze over and some extra chopped parsley scattered over, if liked.

Prepare in advance Lay the lemon slices and herbs on the baking tray, top with the salmon fillet, cover and refrigerate up to 4 hours in advance. Remove from the fridge 20 minutes before cooking, uncover and allow to come to room temperature. Season, drizzle with oil and cook. If you’re making this with the slow-roast potatoes, they finish cooking at the same temperature as the salmon. Start the potatoes at 220ºC, gas mark 7, then reduce the heat to 120ºC, gas mark ½, move the potatoes to the bottom of the oven and place the salmon in the centre of the oven.