Parchment-baked salmon with sour cherries and parsley gremolata

Nutrition per serving

• Step 1/3

  
  • 250 g salmon fillets
  • 200 g sour cherries
  • 25 g parsley
  • ½ lemon
  • 20 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

  
  • 40 g honey
  • bowl

  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!