Step 1/3
- 500 g salmon fillets
- 400 g sour cherries
- 50 g parsley
- 1 lemon
- 40 ml olive oil
- salt
- pepper
- oven
- cutting board
- knife
- fine grater
- bowl
Preheat the oven to 150°C/300°F. Salt the salmon filets on both sides. Pit and halve cherries. Finely chop parsley and add to a bowl. Add the juice and zest of half the lemons, some olive oil, salt, and pepper, and mix to combine. Set gremolata aside.
Step 2/3
Add remaining olive oil to another bowl. Add honey and juice from the remaining lemon. Season with salt and pepper and set aside.
Step 3/3
- parchment paper
- baking dish
Place the salmon on a piece of parchment paper in a baking dish. Add cherries on top and pour the oil-honey marinade over everything. Roll and fold the parchment paper to keep all the juices in. Bake at 150°C/300°F for approx. 30 min., or until cooked through. Serve salmon with the parsley gremolata and enjoy!
