Salmon under a herb topping

Ingredients for 4 servings:

• 800 g salmon fillet(s), with skin
• 1 bunch of dill
• 1 bunch of flat-leaf parsley
• 1 bunch of chives
• 125 g butter, melted
• Sea salt
• Pepper, from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the salmon fillet thoroughly under running water. Pat dry with kitchen paper. Melt the butter in a small pan or microwave until it is creamy, not quite liquid. Finely chop the chives. Wash the dill and parsley, spin dry, and then chop very finely. Place a piece of aluminum foil twice the size of the salmon on a baking sheet. Place the salmon on it, skin-side down. Generously brush the bone-side down with the softened butter. Spread the chopped herbs on top and sprinkle with salt and pepper. Spread the remaining butter over the herbs and fold the aluminum foil into a very tight package. Preheat the oven to 180°C and cook the fish for 15 minutes, then reduce the heat to 100°C and cook for another 10-15 minutes, depending on the thickness of the salmon. The fish should be nice and juicy on the inside and just translucent. Serve with rice and a salad. The melted butter and the fish juice that has collected in the packet are suitable as a sauce.