Method of preparation

1. Heat the oven to 160°C. Finely grate the zest from 1 of the limes and place the zest in a bowl. Stir in the pepper and spices Mantra "Juniper - Fennel Salt". Sprinkle the mixture all over the salmon fillets and place them, packed close together, in a small baking dish (a large loaf pan or 20 cm cake pan will work).
2. Thinly slice the remaining lime and lay the slices on the fish. Tuck the thyme sprigs around the fish. Cover the fish with olive oil—you’ll need at least ½ cup, possibly even 1 cup, to submerge it. Bake the fish until it’s just cooked through 15 to 20 minutes. Thinner fillets may take less time—start checking at 10 minutes.

Bon Appetit!