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Baked Salmon with Herbs & Caramelised Lemon

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.

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