Wild salmon fillet with herb topping

Ingredients for 1 servings:

• 125 g wild salmon fillet(s), frozen
• 2 tbsp chives, dried
• 3 tbsp parsley, dried
• Garlic salt
• Lemon pepper, from the mill
• 1 lemon(s), juice or bottled lemon juice

Instructions

Working time approx. 5 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

super easy and fast

Preheat the oven to 180 degrees Celsius. Remove the wild salmon fillet from the freezer and rinse it with warm, but not too hot, water until the outside is slightly softened. Pat dry and place it in the center of a generous piece of aluminum foil. Make sure the fish is on the shiny side of the foil. Rub both sides generously with lemon juice. Season well with salt and pepper. Let the salt absorb briefly. Place the fillet smooth side down and cover with about 1-1.5 tablespoons of chives and about 2-3 tablespoons of parsley. Fold the aluminum foil tightly and place the fillet in a baking dish. Place this in the oven. Cook the wild salmon at 180 degrees Celsius for 15 minutes. Reduce the temperature to 100 degrees Celsius and cook for 10-15 minutes. For very thin pieces, cook for 10 minutes each. Cook thicker pieces a little longer. Remove the fillet from the oven and serve. Tip: You can also use other fresh herbs and spices.