Salmon on a bed of lemon and parsley

Ingredients for 2 servings:

• 2 salmon fillets (125 g each), fresh or frozen
• 1 bunch parsley, flat
• salt and pepper
• 8 slice(s) lemon(s) (thin slices)
• aluminum foil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

cooked in aluminum foil

Tear off two large pieces of aluminum foil. They should be large enough to completely wrap the fish. Rinse the salmon fillets in cold water and pat dry. Sprinkle both sides with a pinch of salt and pepper. Wash the bunch of parsley and shake it dry lightly. It can still be damp. Then cut the bunch in half with a knife and then cut these two pieces in half again. Spread out the aluminum foil and place one piece of parsley in the middle. Place two slices of lemon on the parsley, then a fillet on top. Place another two slices of lemon and the second piece of parsley on top. Repeat with the second piece of fish. Wrap each sheet of aluminum foil into a parcel and fold in the sides tightly. Cook in a preheated oven (180°C, top/bottom heat) on the middle rack for approx. 15-20 minutes. After 15 minutes, the fish will still be slightly pink in the middle. Remove the lemon and parsley before serving. Tip: This dish is also ideal for preparing ahead and storing in the refrigerator until guests arrive. If you don’t want to thaw frozen fish, add 10 minutes to the baking time.