Preparation

Take a number of pieces of aluminum foil and place them on top of each other. The salmon must fit in and it must be able to be folded loosely.

Cut the bunch of parsley into coarse pieces. Also take some basil leaves and tear them smaller.

Grease the aluminum foil with some olive oil, sprinkle with salt and pepper and add the herbs, including some dried rosemary.

Cut the lemons into 6 slices of 1 cm thick and the rest into thinner spots.

Fry one side of the thick slices in a hot frying pan with some olive oil until they are slightly caramelized.

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Preheat the oven to 190 degrees.

Take the salmon and clean it inside and out with kitchen paper.

Place the salmon on the herbs on the foil.

Salt and pepper the inside of the salmon and add some of the herbs and the thin slices of lemon. Close the salmon again.

Brush the top of the salmon with some olive oil, some salt and pepper and place the caramelized lemon slices, brown side up, on the salmon.

Fold the aluminum foil loosely and fold the sides well and place on a baking tray.

Let the salmon cook in the preheated oven for 45 minutes.

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Unfold the aluminum foil...it smells wonderful!

Remove the lemon slices and herbs from the salmon.

Cut the skin on the back and carefully remove the skin in pieces using a fork that you insert under the skin and thus lift the skin.

Divide the top fillet into pieces with a knife and slide off the bone.

Remove the large bone. You come across some bones that you carefully remove.

Also divide the bottom fillet into pieces and remove the skin.

Enjoy the salmon fillet at your leisure and enjoy every bite. It's delicious!

Pay attention to the bones you are sure to encounter.

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KPJ/15Mar2018

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