Marinated Salmon Fillets with Courgette & Fennel Salad

8 Salmon fillets (about 120g each)
2 Courgettes, cut into fine julienne batons (Remove some of the white flesh)
1 Fennel bulb, halved, cored and cut into long strips
4 Spring onions, sliced into long strips
Salt and pepper

For the dressing:
150ml Olive Oil
1 Lemon, juice of
2 Tablespoons of honey
2 Teaspoons of Dijon mustard
Handful of Basil and flat leaf parsley. Finely chopped
Salt and pepper

1. Pre-heat the oven to 180°c
2. First of all feel for any bones in the salmon fillets and remove with fingertips or tweezers. Then line a small roasting tin with foil, leaving an overhang large enough to fold over the fish once inside. Put the salmon fillets on the foil and season well. Fold the foil up to meet so that the salmon is enclosed. Cook in a preheated oven for 18 minutes, then remove from the foil and put the salmon fillets in a shallow dish.
3.Mix all the dressing ingredients together and whisk well with a balloon whisk. Spoon half of the dressing over the warm salmon and leave to marinate for a couple of hours or overnight
4.Mix the courgette batons with the fennel and spring onion, then toss in the remaining dressing and leave to marinate.
5.To serve, place the salmon fillets on plates, serve with the courgette and fennel salad