Serves 2 · about 25 minutes
Juicy salmon, lemon, garlic and fresh herbs come together in one oven dish. A light lemon sauce keeps the fish tender; Flor de Sal Oceanic adds a finely spiced, maritime accent at the end with fennel, coriander and lemon thyme.
Ingredients
- 2 salmon fillets, about 160–180 g each
- 1 unwaxed lemon
- 3 garlic cloves
- 150 ml cooking cream or 150 g crème fraîche, loosened with 2 tbsp water
- 1 tbsp olive oil
- 1 handful of flat-leaf parsley or dill
- jaramari Flor de Sal Oceanic
- black pepper (e.g. our Tellicherry pepper)
Method
- Preheat the oven to 190°C conventional heat. Lightly grease an ovenproof dish with olive oil.
- Wash the lemon. Slice one half thinly and squeeze the other. Peel and lightly crush the garlic. Mix the cream or crème-fraîche mixture with 1–2 tbsp lemon juice and pour it into the dish. Distribute the lemon slices, garlic and half of the herbs in the sauce.
- Pat the salmon dry, place it on the lemon sauce and season with black pepper. Bake for about 15–20 minutes, depending on thickness, until the salmon is tender and cooked through.
- Sprinkle with the remaining herbs and finish with Flor de Sal Oceanic only just before serving.
The jaramari tip
Flor de Sal Oceanic belongs on the salmon only after baking. This keeps the delicate crystals noticeable, while fennel, coriander and lemon thyme give the fish a fresh, finely spiced accent.