Herbed salmon with capers and fennel remoulade

Step 1

Preheat oven to 200°C/400°F.

Step 2

Place salmon in large baking dish lined with baking paper. Brush with half the oil; season. Bake, uncovered, about 15 minutes or until cooked as desired.

Step 3

Meanwhile, to make fennel remoulade, combine mustard, mayonnaise, lemon juice, tarragon and fennel in medium bowl; season to taste.

Step 4

Combine herbs, garlic, rind, capers and chilli in medium bowl.

Step 5

Transfer salmon to serving platter. Sprinkle with herb mixture, drizzle with remaining oil. Serve with remoulade, and lemon wedges if you like.