Salmon fillet

Bake it at 180°C fan (200°C conventional) for about 12–15 minutes, depending on thickness. It should be opaque and flake easily; for a temperature check, the Food Standards Agency advises cooking fish to 70°C for 2 minutes.

Pat the skin dry and season it, then put the fillet skin-side down in a hot, lightly oiled frying pan. Press gently for the first few seconds and cook for about 5–6 minutes, until the skin is crisp; turn it briefly to finish the other side.

Keep it covered in the fridge and follow the use-by date on the pack. The Food Standards Agency advises keeping your fridge at 0–5°C; cook or freeze the salmon by its use-by date.

Yes. Freeze them before the use-by date, wrapped tightly to prevent freezer burn. Defrost in the fridge and cook promptly once thawed.

Serve it with new potatoes, peas or asparagus and a squeeze of lemon. For an easy tray bake, roast the salmon alongside cherry tomatoes and sliced courgette, adding the fish near the end so it does not overcook.

The NHS recommends two portions of fish a week, including one portion of oily fish such as salmon. A portion is about 140 g, roughly one average fillet.

Yes: salmon fillet has 24 g of protein per 100 g, compared with 19.1 g in saltwater whitefish.

Skin-on fillets are handy for pan-frying because the skin helps protect the flesh and can turn crisp. For poaching or adding salmon to fish pie, skin-off fillets are easier to portion and serve.