Baked shetland salmon with herbs
When it comes to seafood, choose the best, choose Shetland.
This is absolutely the easiest way to cook a large piece of salmon. Wrapped tightly in foil with slices of lemon and herbs, a good grind of pepper – that’s it.
The fish almost steams inside the foil parcel.
The oven is preheated – fairly hot but remember that the salmon will continue to cook in its own heat when it comes out of the oven so bring it out earlier if it is a smaller piece and leave it to stand. This method can be used for a whole salmon, a large piece or smaller individual servings.
Tarragon or herbs work well with salmon, but the choice is yours.
- One side of salmon – skin off is easier to serve but it does not matter
- 1 lemon – half of it cut into slices
- Small bunch roughly chopped dill
- Preheat oven to 200° C.
- First put a large sheet of foil on a baking tray.
- Place the salmon in the centre of the foil and squeeze half a lemon over.
- Arrange most of the dill over the top (keep some back to garnish) and then lay the slices of lemon on top.
- Add pepper and fold the foil into a tight parcel.
- Bake near the top of the oven for approximately 15-20 minutes.
- Allow to stand – closed for 5 minutes before serving hot, but it is equally delicious cold.
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