Baked Salmon with Herbs & Caramelised Lemon Slices
4 Fillets of Salmon
3 small lemons, thickly sliced
50ml olive oil
4-6 fresh bay leaves
few sprigs each fresh rosemary , thyme, basil, sage and parsley
2-3 lemon grass stalks, cut into large pieces
1 head garlic , halved horizontally
1 tsp peppercorns , mixed or black
Rub the Salmon Fillets with olive oil, salt and pepper. Lay three large pieces of foil over a large baking tray, overlapping the long edges.
Heat oven to 200 C
Heat a little oil in a non-stick frying pan, then fry lemon slices over a high heat for 2-3 mins until golden. Season; allow to cool slightly.
Scatter a handful of herbs and lemongrass over foil, then place the salmon on top. Tuck caramelised lemon, herbs and garlic around and inside fish, splash over a little oil and scatter over salt, peppercorns.
Fold the foil around the fish to make a shallow tent. Cook in the centre of the oven for 15-20 mins, depending on the thickness of the salmon. Remove from the oven and rest the fish for at least 10 min, still wrapped in foil.
Drain the juices into a small jug.
Serve with caramelised lemons and a drizzle of the juices.