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 Citrus Fruits adds a fresh, maritime finishing touch just before serving.
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 flat-leaf parsley or dill
- jaramari Flor de Sal Citrus Fruits
- freshly ground black pepper
Method
- Preheat the oven to 190°C conventional heat. Lightly oil an ovenproof dish.
- Wash the lemon. Slice one half thinly and squeeze the other. Peel and lightly crush the garlic. Stir the cooking cream or crème-fraîche mixture with 1–2 tbsp lemon juice and pour it into the dish. Add the lemon slices, garlic and half the herbs.
- Pat the salmon dry, place it on the lemon sauce and season with black pepper. Bake for 14–18 minutes, depending on thickness, until the salmon is just cooked and still tender.
- Finish with the remaining herbs and Flor de Sal Citrus Fruits just before serving.
The jaramari tip
Add the Flor de Sal only after baking. This keeps the delicate crystals distinct and lets the citrus note shine.