Salmon in parchment

Ingredients for 4 servings:

• 4 slices of salmon fillet
• 250 ml olive oil
• 8 small garlic cloves
• salt and pepper
• 4 bay leaves, preferably fresh
• 1 bunch of herbs (basil, thyme, rosemary, flat parsley, chives)
• 1 lemon(s), untreated
• 4 tbsp balsamic vinegar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Debone the salmon fillet, remove any dark spots, and trim the edges evenly. Double up two sheets of parchment paper or fold one sheet of baking paper in half and brush with a total of 8 tablespoons of olive oil. Season the salmon slices with salt and pepper. Distribute a few sprigs of mixed herbs on the sheets of parchment paper. Place the salmon fillets on top, along with two garlic cloves and the bay leaves. Drizzle each with 1 tablespoon of olive oil and fold the parcels, twisting the ends together like candy. Place the parcels seam-up on a baking sheet. Cook the salmon parcels in a preheated oven at 200°C on the second rack from the bottom for about 12 minutes. Peel the remaining garlic, press it through a press, and mix it with salt, pepper, grated lemon zest, vinegar, the remaining olive oil, and 4 tablespoons of water. Chop the remaining herbs and mix them into the vinaigrette. You don’t have to use all the herbs! Serve the salmon fillets in the parcels and drizzle with the herb vinaigrette at the table. Serve with baguette for dipping the sauce. Ideal for guests, as the parcels can be prepared in advance and stored in the refrigerator overnight.