Name: Salmon baked in paper with preserved lemon and herbs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 8 x 200g salmon fillets, skin removed; 1/2 cup (125ml) extra virgin olive oil; 2 tablespoon chopped fresh mint; 2 tablespoon chopped fresh coriander; 2 tablespoon chopped flat-leaf parsley; 2 tablespoon finely sliced preserved lemon; lemon wedges for serving

Ingredients

8 x 200g salmon fillets, skin removed

1/2 cup (125ml) extra virgin olive oil

2 tablespoon chopped fresh mint

2 tablespoon chopped fresh coriander

2 tablespoon chopped flat-leaf parsley

2 tablespoon finely sliced preserved lemon

lemon wedges for serving

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Place each fillet on 30cm square sheet of baking paper. Drizzle with oil; sprinkle with herbs and preserved lemon. Fold paper over to enclose salmon, secure with toothpicks; place on oven tray.

3.Bake salmon about 10 minutes or until cooked as desired.

4.Serve salmon with lemon wedges.

Salmon can be wrapped in baking paper several hours ahead; bake close to serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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