1 (1 1/2-pound) salmon filet, in one piece Salt Freshly ground pepper 4 preserved lemon wedges 2 tablespoons chopped parsley 2 tablespoons chopped cilantro 1/4 cup extra-virgin olive oil 4 pappadums (plain or spiced)

Step 1 Skin the salmon and remove any pin bones. Season it lightly with salt and pepper and place the filet skin side down on a baking sheet lined with foil or parchment. Leave it at room temperature while heating the oven to 300 degrees.

Step 2 Rinse the preserved lemon wedges and finely chop them. Combine the lemons with the parsley, cilantro and olive oil and season to taste with pepper.

Step 3Bake the salmon without turning until the juices begin to seep out around the edges, 18 to 20 minutes.

Step 4When the salmon is nearly done, toast the pappadums directly over a gas flame or electric burner on very low heat, turning frequently, until puffed up and crisp, 1 to 2 minutes.

Step 5To serve, divide the salmon among 4 dinner plates and spoon the lemon relish alongside. Break the pappadums into 3 or 4 pieces each and lean them against the salmon.

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