Ingredients for 4 servings
- Sea Salt and fresh ground pepper
- Extra Virgin Olive Oil
- 2 medium salmon fillets, about 2 to 2-1/2 lbs
- 2 lemons
- bunch of fresh marjoram
- bunch fresh dill
- bunch fresh basil
- bunch flat-leaf parlsey
- handful black olives
Preparation
Preheat oven to 425F
Cut 5 lengths of string and lay them out unto the work surface next to each other, leaving gaps in between. Sprinkle salt and pepper over the work surface and drizzle with olive oil. Lay 1 salmon fillet, skin side down. Sprinkle more salt and pepper over the fillet and finely grate the zest of 1 lemon. Place pieces of the marjoram, dill. basil and finally the olives.
Season the flesh side of the other salmon fillet and grate the zest of the second lemon on top. Place the two fillets together with skin sides facing out, and tie together with string.
Place on an oiled baking tray and cover with any remaining herbs. Thinly slice the 2 lemons and place on and around the salmon fillet. Lightly drizzle with olive oil and place roughly chopped parsley on top.
Bake for approximately 20 minutes.
Serve with rice and vegetables!
