n n Grab 2 fillets of fresh salmon (about 1 inch in thickness each), drizzle them with extra virgin Spanish olive oil and a squeeze of fresh lemon juice, rub all over the fillets and season with sea salt and freshly cracked black pepper, add the salmon fillets to a baking dish lined with parchment paper and into a pre-heated oven bake and broil option 210 C - 410 F between 13-15 minutesn n To make the saffron dijon sauce add 1/2 teaspoon of Golden saffron threads into a mortar and using a pestle pound down on the saffron until you form a powder, then heat a small nonstick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive, about 30 seconds later add 1 clove of minced garlic and mix with the oil, about 30 seconds later (you don´t want the garlic to get brown just fragrant) add 2 tablespoons of white wine and mix continuously until the wine reduces in half (about 2 minutes), then add the mixture into the mortar with the saffron and let it infuse for 3 minutes or until it cools off, then add a generous 1/2 tablespoon of dijon mustard and mix together until you form a mayo like consistencyn n Once the salmon is roasted take it out of the oven, add some rucula to a plate, place the salmon fillets on top, spoon the saffron dijon sauce over the fillets, garnish with fresh lemon wedges and a sprinkle of freshly chopped chives, enjoy!nn