We prepare the salmon, cutting a loin of homogeneous shape and size. Keep in mind that the side of the salmon is thicker and the one in the ventral area is narrower and cooks earlier. We choose for this recipe pieces from the thickest area.
In a baking dish greased lightly with olive oil, we put the fresh salmon skin side down. We season it to taste with salt and pepper and we varnish it with a little more extra virgin olive oil. Optionally, you can add some aromatic herbs or a mixture of spices to your liking.
We put the oven to preheat to 140ºC and when it reaches that temperature, we put the salmon to cook, letting it roast in the oven for 20 minutes. In that time, it will cook slowly without overcooking or drying out.
If you have a probe or thermometer, check that it is done when the interior is at 49ºC. If you don’t have a probeOpen the center of the fish with a sharp knife and check that it changed color and that it can be easily flaked.