This dish can be made in large or small quantities, depending on your needs. If you're really pressed, buy already cooked vegetables - scalloped potatoes, for example - to go with it.
Stagger the two fillets in the oven, the first 10 minutes before the other to make sure there is lots of hot, fresh salmon available. Cut the recipe in half for 1 piece of salmon.
Servings: 16 to 20
2 2½-pound (1.5 kilogram) salmon fillets (centre cut is always best)
3 tablespoons olive oil
1/3 cup Dijon mustard
2 teaspoons cracked fennel seed
2 tablespoons chopped fresh rosemary
2 tablespoons soy sauce
2 tablespoons chopped garlic
Salt and freshly ground pepper
Preheat oven to 450 F. Place salmon on 2 baking sheets.
Combine olive oil, mustard, fennel seed, rosemary, soy sauce and garlic. Brush marinade on to salmon. Season with salt and pepper.
Place salmon in oven and bake for 12 to 15 minutes or until fish is just pink in the middle.
Place on serving dishes and serve with a salsa or chutney.