Baked salmon fillet

Ingredients

For 2 servings

• Salmon fillet300 g
• Potatoes2
• Lemon1
• Extra virgin olive oil1 tablespoon
• Parsleyto taste
• Saltto taste

Contains: fish

Method

1. Preheat the oven to 200 °C (conventional) and line a baking tray with baking paper.
2. Wash and peel the potatoes, cut them into wedges about 2 cm thick and dry them with a tea towel; put them on the tray, add half the oil and a pinch of salt and toss with your hands so they are all coated.
3. Roast the potatoes at 200 °C for 10 minutes, until they start to colour at the edges.
4. Meanwhile, wash the lemon and slice it thinly; run your fingers over the salmon fillet to find any pin bones and pull them out with tweezers, then pat the fish dry with kitchen paper.
5. Push the potatoes to the sides of the tray, lay the salmon skin side down in the middle, salt it, brush with the remaining oil and cover with the lemon slices.
6. Bake for another 15 minutes at 200 °C, until the salmon is opaque and flakes easily with a fork and the potatoes are golden and tender.
7. Meanwhile, wash and finely chop the parsley; scatter it over the salmon and potatoes as they come out of the oven and serve.