Parchment-baked salmon with sour cherries and parsley gremolata

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!

Enjoy your meal!