- Season the salmon on both sides with salt and pepper.
- Using a small suacepan, fit the salmon snugly in one layer. Drizzle the oil over, just covering the salmon. Toss in the shallots, lemon and sprigs.
- Over extremely low heat, the lowest you can manage, let the salmon poach in its own fat, covered, for 5 minutes. Then switch off the heat, spooning the hot oil over the top to further cook it. Let it sit around and cook in the residual heat for another 2-3 minutes, until just cooked through.
- Before serving, decant salmon onto plate. Spoon oil and aromatics all over. Sprinkle with some flakey sea salt.