Summary

Ingredients

• 1 kg salmon fillet (s), 2 pieces with skin, deboned
• 2 lemon (s), (untreated)
• 1 bunch marjoram, fresher
• 1 bunch dill, fresher
• 1 bunch basil, fresher
• 1 bunch parsley, smooth, fresher
• 1 handful black olives (pitted)
• sea-salt
• pepper
• Olive oil, (extra virgin)

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Instructions

1. Preheat the oven to 200 degrees Celsius.
2. Place five pieces of cooking twine parallel to one another on the work surface. Sprinkle salt and pepper over the surface and also drizzle some olive oil over it. Then place one of the salmon fillets skin down on top. Salt, pepper and then use a fine grater to rub the peel of one of the two lemons over it. Finally, tear up the marjoram, dill and basil and spread over the fish with the olives.
3. Season the meat side of the other fillet with salt, pepper and the zest of the other lemon. Place the second fillet on top of the first, with the thick end on the thin one, then tie it with the pieces of twine and cut off the remaining string.
4. Place the fish parcel on a greased baking sheet and sprinkle with the remaining herb pieces. Finely slice the two lemons and cover the salmon with them. Drizzle with olive oil and sprinkle with coarsely chopped parsley.
5. Bake in the preheated oven for about 20 minutes.