Atlantic salmon

Most Atlantic salmon sold in the UK is farmed, often in Scotland. Wild Atlantic salmon is much less commonly available; check the product description if you want to know how a particular fillet was raised or caught.

Heat the oven to 200°C (180°C fan), put the fillet in a lightly oiled dish and bake for about 12–15 minutes, depending on its thickness. It is ready when the flesh is opaque and flakes easily; add lemon and herbs before serving.

Yes. Pat the skin dry, season it and cook the fillet skin-side down in a hot frying pan until the skin is crisp; check that scales and pin bones have been removed before eating.

Keep it covered on the bottom shelf of the fridge, at 5°C or colder, and follow the use-by date. If you will not cook it in time, freeze it before that date and defrost it in the fridge.

Serve it with new potatoes and seasonal greens, or flake it through pasta with crème fraîche, lemon and dill. Salsa verde also works well with simply roasted salmon.

A 100 g portion provides 21 g of protein. A cooked fillet can weigh more than that, so use the portion you actually serve as your guide.