Bake fresh salmon and top it with a creamy sauce infused with lemons, sun-dried tomatoes and fresh basil
Preheat oven to 220°C.
Juice half the lemon and cut the rest into 4 slices.
Mix the lemon juice and 2 tablespoons olive oil and marinate the salmon for 30 minutes with the lemon slices.
Heat remaining 2 tablespoons oil and fry the lemon slices (sprinkled with a little sugar) till golden. Remove and set aside.
Add wine, stock and marinade to pan. Simmer to reduce by half. Add cream, herbs and tomatoes. Simmer till syrupy.
Bake the salmon for 10 minutes in a very hot oven (210 degrees C.) till just tender.
Serve with rice or noodles – pour a little of the sauce over each piece of salmon.