AuthorKatharina KorinekPreheat your oven to 220C/425F gas mark 7.
Cut half of the lemon into small slices, grate the skin from the other half, then squeeze the juice into a small jar.
Cover the bottom of a baking tray with olive oil and put it in the preheated oven. – Let the oil get sizzling hot, then put the salmon on it (skin down).
Sprinkle the upper side of the salmon with olive oil, pink pepper, salt and lemon zest.
Put the parsley and 5-6 lemon slices on the salmon, then drizzle the lemon juice onto it.
Put the salmon in the oven on the top shelf for around 15 minutes, or until the lemons are browned and the fish starts to get crispy.
Serve with any-style potatoes, crème fraiche and lemon dip.
Ingredients
Directions
Preheat your oven to 220C/425F gas mark 7.
Cut half of the lemon into small slices, grate the skin from the other half, then squeeze the juice into a small jar.
Cover the bottom of a baking tray with olive oil and put it in the preheated oven. – Let the oil get sizzling hot, then put the salmon on it (skin down).
Sprinkle the upper side of the salmon with olive oil, pink pepper, salt and lemon zest.
Put the parsley and 5-6 lemon slices on the salmon, then drizzle the lemon juice onto it.
Put the salmon in the oven on the top shelf for around 15 minutes, or until the lemons are browned and the fish starts to get crispy.
Serve with any-style potatoes, crème fraiche and lemon dip.