Heat oven to 200C/180C fan/gas 6.
Line a big roasting tin with baking
parchment or foil – this helps to prevent
the fish from sticking to the tin as it
cooks. Brush the salmon skin with oil and
place it, skin-side down, on the paper.
Mix the ground ginger with the paprika,
pepper, mustard, honey and 1 tbsp olive
oil. Spread it evenly over the fleshy side
of the fish.
Roast, uncovered, for about 20 mins
until the salmon is cooked through –
check by poking a knife into the fillet
and making sure the fish flakes easily.
Serve directly from the tin, or use
a couple of fish slices to carefully lift
the salmon onto a big plate. Slice into
portions and serve with lemon wedges
on the side.