Oven-baked salmon & basil aioli

To make aioli, add the egg yolk, mustard, garlic, salt and the juice of one lemon to a jug and whisk to combine well.

Very slowly drizzle in 1/2 cup of the olive oil in a thin stream, whisking constantly. Next, add the chopped basil and start slowly drizzling in the vegetable oil until your mixture is thick and creamy. You may not need the whole cup of oil or may need a little extra here depending on the size of your yolk and lemon. Keep checking seasoning – you will often need to add a little more lemon juice or salt.

Pour into a serving jar and refrigerate until required. The aioli will keep for a few days in the fridge.

Preheat oven to 190°C fanbake and line a large tray with baking paper.

Rinse the salmon fillet and pat dry with paper towels. Place skin side down on the baking tray.

Sprinkle both sides of the fish with lemon juice, a generous amount of salt and pepper, and a good drizzle of olive oil. Lay some thick-cut slices of lemon around the tray.

Bake in the oven for 20 minutes until just cooked. Check just to be sure by looking into the thickest part of the flesh with the point of a sharp knife. Serve with the slices of lemons, basil aioli and puy lentils.