Salmon from the oven

Ingredients for 8 servings:

• 800 g salmon fillet(s)
• Salt
• 10 g butter or margarine
• 2 lemons, untreated
• 1 bunch parsley, flat
• 200 g crème fraîche

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

If there are any bones left in the fillet, remove them with tweezers and cut the belly flaps straight. Use a knife to trim the gray fish flesh from the top of the fillets. If you like, you can also use frozen salmon fillets, but let them thaw before cooking. Cut the salmon fillets into 8 strips and salt them on all sides. Grease an ovenproof dish with butter or margarine and place the salmon strips in the dish. Halve a lemon lengthwise, then slice them and sandwich them between the salmon strips. Finely grate the zest of the remaining lemon and sprinkle over the fish. Wash the parsley and shake dry, pick off the leaves and roughly chop them, and sprinkle over the salmon. Place 1 teaspoon of crème fraîche on each piece. Preheat the oven to 175°C (top/bottom heat, gas mark 2). Place the dish uncovered on the oven rack on the top shelf. Cook the fish for 13-15 minutes, then serve immediately. Linguine with lemon cream sauce goes well with this dish.