Keep frozen at -18ºC or below, do not refreeze once defrosted
Freezer shelf life: 24 months from production
Defrost: in refrigerator overnight
Once defrosted keep chilled and use within 24 hours

Step 1
Rinse the defrosted Salmon inside and out under cold running water then pat dry with kitchen paper. Sprinkle a large baking tray with olive oil and place the fish into the tray. Using a sharp knifescore the fish 2-3 times through the thickest part of the flesh of the top fillet. This will allow the fish to cook evenly.

Step 2
Preheat the oven to 190C/ 375F/Gas 5. Season the fish with salt and pepper. Sprinkle over shallots, tomatoes and butter. Pour over the wine and cook in the middle of the oven for:Small: 18 - 22 minutesMedium: 22 - 24 minutes.Large: 24 - 26 minutes

Step 3
Remove the fish from the oven and allow to rest for at least 5 minutes before serving. To serve remove portion sized pieces of the top fillets by sliding a palette knife under and lifting them off thebones. Once all the flesh is removed, lift the bones from the tail end to give access to the two bottom fillets. Arrange the pieces onto preheated plates and drizzle over the pan juices.

Servewith green asparagus, boiled potatoes and lemon wedges.